Jammy Tomato Chickpeas

Comin’ atcha with another quarantine-friendly recipe! Hopefully one day you will be reading this recipe during a time where the COVID-19 virus is under control. No matter the state of the world and how often you’re allowed to go outside, pantry staple recipes are great. So, here’s a tasty and easy dish using 2 canned items: crushed tomatoes and chickpeas. The other pantry staples in this recipe are salt, pepper, olive oil and balsamic vinegar. I also sprinkled some fresh Parmesan on top and served with greens, but you can serve these by themselves without parm or greens.

jammy tomato chickpeas with kale

Jammy Tomato Chickpeas

Sweet, salty, acidic and JAMMY tomato chickpeas! This pantry staple recipe makes canned tomatoes and chickpeas your new delicious best friends.
5 from 1 vote
Course Main Course, Side Dish
Cuisine American, Gluten-Free
Servings 1

Ingredients
  

  • Olive oil for cooking, can sub for avocado, vegetable or canola oil
  • 2 tsp garlic minced
  • 1 cup chickpeas
  • 1/3 cup crushed tomatoes
  • 1 tsp balsamic vinegar
  • Pinch of salt
  • Salad greens to serve with
  • Parmesan for topping

Instructions
 

  • Season a skillet with olive oil over medium high heat.
  • Add the garlic and sauté until fragrant.
  • Add the chickpeas and sauté for 3-5 minutes, until slightly browned and crispy. If you need more olive oil for moisture, drizzle some more onto the chickpeas.
  • Add the crushed tomatoes and balsamic vinegar to the chickpeas and mix together for 2-4 minutes, until the sauce begins to reduce and becomes a deeper red color and has a jammy texture, sticking to the chickpeas.
  • Remove the chickpeas from the heat.
  • Pour the chickpeas on top of salad greens and sprinkle Parmesan on top.
Keyword canned chickpeas, canned food recipes, canned tomatoes, crushed tomatoes, gluten-free, pan fried vegan dumplings, tomato chickpeas, vegetarian
jammy tomato chickpeas with kale

8 thoughts on “Jammy Tomato Chickpeas”

  1. 5 stars
    This recipe is SO good! I never knew I liked chickpeas before making this. Only takes a few minutes. I like mine with crispy kale or broccoli!

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