Skillet

Tomato Chickpea Skillet

Chickpeas and tomatoes in one pan. It is dinner with bread, or with rice if you have some. The pan sauce should be thick enough to sit on the bread instead of running off.

Prep: 5 minutesCook: 15 minutesServes: 4Difficulty: Easy

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 garlic cloves, chopped
• 1 teaspoon ground cumin, or 1/2 teaspoon dried oregano
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 can (14 to 15 ounces) crushed tomatoes
• Salt and black pepper
• A handful of spinach, or 1/2 cup frozen peas
• Bread or cooked rice, for serving

Instructions

1. Warm the oil in a skillet over medium heat. Cook the onion with a pinch of salt until soft, about 4 minutes.
2. Add the garlic and cumin or oregano. Stir for half a minute.
3. Add the chickpeas and tomatoes. Season with salt and pepper. Simmer about 10 minutes, stirring a few times, until the sauce clings to the chickpeas.
4. Stir in the spinach or peas and cook until the greens wilt or the peas are hot.
5. Taste. Add salt if the tomatoes are still sharp and empty. Spoon it over bread or rice, or eat it from a bowl with bread on the side.

Substitutions

• Chickpeas: white beans, or a can of lentils if you can find them.
• Crushed tomatoes: diced tomatoes. Simmer a few minutes longer.
• Spinach: nothing. The skillet is still dinner without the green.
• Bread: pasta, tossed with the skillet and a splash of pasta water.

Storage

Refrigerate up to 4 days. It thickens as it sits. Reheat with a spoon of water. It also freezes well for about 2 months if you leave the bread out.

Related: White bean vegetable soup, Garlic tomato pasta.