Hey! I hope you're having a great week. :-)
I had a 1/2 can of diced tomatoes in the fridge that I didn't want to go bad. So I googled "diced tomatoes" and "chickpeas" and came across this simple recipe on Martha Stewart's website. Thanks, Martha!
Full recipe is at the bottom of this post
Using onion, garlic, salt and & pepper, it took me less than 30 minutes to get lunch on the table. Instead of using mint from the original recipe, I chose basil (my fave) and served with rice.
This meal is great solo, with rice (like I did) or in a wrap. It's simple and delicious and makes it a perfect last minute lunch or dinner.
If you try this recipe, be sure to let me know what you think.
Chickpeas & Tomatoes
Prep Time: 6
Cook Time: 13
Ingredients (Serves 4)
- 1 teaspoon olive oil (to saute)
- 1 small white onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 15 oz can chickpeas, drained and rinsed
- 14 oz diced tomatoes (keep the juice)
- 4 fresh basil leaves, chopped
In a medium-sized pot, heat the oil and saute the garlic, onion, salt & pepper on medium heat for about 6 minutes.
Add in chickpeas & tomatoes, cover and reduce the heat a little.
Cook for about 7 minutes or until the sauce is thickened.
Remove from heat and stir in basil leaves and additional salt & pepper, if necessary.
Serve solo or with rice, pasta, or in a wrap.