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