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Prep time
5 minutes
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Cook time
20 minutes
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Serves
Four
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
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Ingredients
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2-3 cups
Drained and rinsed canned chickpeas
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2-3 cups
Jarred Tomato sauce, such as Mezzetta (Crushed canned tomatoes works well too)
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1
Medium Shallot
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1 bunch
Chopped Basil and Parsley- 1 tbsp dried each works too
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1 tablespoon
Olive Oil
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1 teaspoon
Tumeric
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1 tablespoon
Garlic Powder
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1 teaspoon
Cumin
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1 tablespoon
Onion Powder
Directions
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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).
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Add the shallot to the olive oil and cook until soft, roughly 3 to 4 minutes.
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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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