Beans

Tomato Chickpea Skillet

Chickpeas and tomatoes in one pan. Eat it with bread, or spoon it over rice or pasta. The sauce should cling, not run off the plate.

Prep: 5 minutesCook: 15 minutesServes: 4

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, rice, or pasta, for serving

Instructions

1. Warm the oil in a skillet. 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, until the sauce clings to the chickpeas.
4. Stir in the spinach or peas until the greens wilt or the peas are hot.
5. Taste for salt. Serve with bread, rice, or tossed with drained pasta and a splash of pasta water.

Substitutions

• Chickpeas: white beans.
• Crushed tomatoes: diced tomatoes, simmered a few minutes longer.
• Spinach: leave it out. The skillet is still dinner.

Storage

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

Related: Black bean tacos, One-pot vegetable soup.