Chickpeas in Tomato Sauce

October 3, 2018

Author Notes: Warm comforting dish best served with rice (or black rice!). Quick and easy to make- perfect in a hurry or on a cool evening! Swap crushed tomatoes for tomato sauce if ready made sauce isn't you thing. Madison

Serves: four
Prep time: 5 min
Cook time: 20 min

Ingredients

  • 2-3 cups Drained and rinsed canned chickpeas
  • 2-3 cups Jarred Tomato sauce, such as Mezzetta (Crushed canned tomatoes works well too)
  • 1 Medium Shallot
  • 1 bunch Chopped Basil and Parsley- 1 tbsp dried each works too
  • 1 tablespoon Olive Oil
  • 1 teaspoon Tumeric
  • 1 tablespoon Garlic Powder
  • 1 teaspoon Cumin
  • 1 tablespoon Onion Powder
In This Recipe

Directions

  1. Add the olive oil to a frying pan and heat to medium-low on the stove. While the oil is heating, dice the shallot into small pieces (pea-sized).
  2. Add the shallot to the olive oil and cook until soft, roughly 3 to 4 minutes.
  3. Add the chickpeas, tomato sauce (or crushed tomatoes), herbs and spices. Simmer for 10 to 15 minutes until the chickpeas have softened slightly. Add salt and pepper to taste; best served with rice and naan.

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