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Whether you’re making breakfast, lunch, or dinner, these spiced chickpeas and tomatoes make for the perfect anytime meal. It’s packed with flavor from the dried spices and fresh basil, and it pairs perfectly with toasted crusty bread.
I don’t know about you, but chickpeas are one of our all-time favorite beans. They’re versatile, packed with protein, and just taste so good! Today we are mixing them up with some whole peeled tomatoes, spices, and fresh basil, and serving them on crusty bread. Talk about perfection.
Here’s What You Need to Make this Chickpea and Tomato Toast:
- Chickpeas: Any canned chickpea will work perfectly fine. If you want to get extra fancy you can prepare dried chickpeas as well. For instructions on how to do this you can refer to steps 1 and 2 in the blog post here.
- Whole Peeled Tomatoes: Whole peeled tomatoes are typcially canned with either tomato juice or puree. We like to use San Marzano tomatoes from Cento for this recipe which are also canned with basil leaves.
- Garlic + Onions: Simple yet essential aromatic flavor base to start this dish off right. Believe it or not, garlic and onion are also loaded with nutrients. They’re packed with vitamins B, C, as well as potassium, and other essential minerals.
- Sugar: While sugar may sound odd in this recipe, the sweetness is necessary to balance out the acidity of the tomatoes.
- Crusty Bread: We like to use sourdough from Grand Central Baking Company for this recipe. If you don’t love sourdough or don’t have any on hand, you can use any bread of your choice. You can also add it to a tortilla and enjoy it wrap-style!
- Basil: Adds a burst of freshness and brighten up all of the flavors in this dish! If you don’t have any basil on hand, you can use parsley in its place.
- Spices: We spiced things up a bit with a little help from cumin, chili powder, red pepper flakes, salt, and pepper.
Looking For More Chickpea-Centric Meals?
- Sweet & Smoky Chickpea Burgers
- Grilled Vegetable Salad w/ Chickpeas and Tahini Dressing
- Pumpkin Chickpea Fritters
- Chickpea Scramble
- Chickpea Salad Wrap
- Vegan Chickpea & Cauliflower Curry
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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Spiced Chickpea and Tomato Toast
- Total Time: 27 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Whether you’re making breakfast, lunch, or dinner, these spiced chickpea and tomatoes make for the perfect anytime meal. It’s packed with flavor from the dried spices and fresh basil, and it pairs perfectly with toasted crusty bread.
Ingredients
- 1 15.5 oz can of chickepas, drained and rinsed.
- 1 tablespoon oil
- 1/2 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 14-ounce can whole peeled tomatoes
- 1/2 tablespoon sugar, or to taste
- 1/2 teaspoon sea salt, or to taste
- Black pepper, to taste
- 1/3 cup finely chopped fresh basil, plus more for garnish
- 4–6 slices crusty bread, toasted
- Optional: vegan parmesan, for garnish
Equipment
- Medium pan
Instructions
- In a medium pan over medium heat, add in the oil. Once heated, add in the onions and sauté for 2-3 minutes, or until almost translucent.
- Add in the garlic, red pepper flakes, and a pinch of salt, and cook for 2 minutes more, or until fragrant.
- Sprinkle in the smoked paprika. chili powder, and cumin, and cook for 1 minute, stirring constantly.
- Add in the whole peeled tomatoes, sugar, and another small pinch of salt. Mix through.
- Using your spatula, break the tomatoes up into small pieces as best you can. Allow the mixture to simmer on low-medium heat for 15 minutes, or until the thickened.
- Add in the cooked chickpeas and simmer for a minute or two more, until warmed through. Season the mixture with salt and pepper to taste, and adjust the seasonings as desired.
- Remove the pan from heat and sprinkle in the basil.
- Serve the chickpeas and tomatoes over toasted bread with an additional sprinkle of basil and the optional vegan parmesan cheese. Enjoy!
Notes
- This recipe was inspired by Lazy Cat Kitchen.
- Chickpeas: If you want to get extra fancy you can prepare your chickpeas from scratch. For instructions on how to do this you can refer to steps 1 and 2 in the blog post here.
- Whole Peeled Tomatoes: We like to use San Marzano tomatoes from Cento for this recipe which are also canned with basil leaves.
- Crusty Bread: If you don’t want to serve this over bread, you can also add it to a tortilla and enjoy it wrap-style!
- Basil: You can use parsley in its place if needed.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Breakfast
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One of my favorite and speediest recipes! I replaced smoked paprika with regular paprika. It almost reminds me of a warm grilled onion tomato jam. Love it over crusty bread.
Loved this! Just had it for dinner and I could imagine having it for any meal of the day. It was so easy and quick to throw together and really delicious.
Soooo good! I was skeptical at first but decided to give it a try and i’m glad I did. I took a tip from another reviewer here and added butter to the toast before adding my toppings. Will def be incorporating this recipe into my breakfast rotation!
This looks great! How many (cans of) chickpeas do you use? I can’t see them in the ingredients list.
It’s 1 15.5 oz can of chickpeas! Sorry about that.
A great and simple recipe! I highly recommend buttering your toast before you put the chickpeas on it. I felt like something was missing the first time I made it without buttering the toast. Otherwise, delicious recipe!