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–+ servings

Jammy Tomato Chickpeas

Sweet, salty, acidic and JAMMY tomato chickpeas! This pantry staple recipe makes canned tomatoes and chickpeas your new delicious best friends.
Print Recipe
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
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