Pantry-friendly and full of flavor, this one-pot stew is all about ease. Chickpeas, sun-dried tomatoes, and tomato paste simmer into a cozy, protein-packed dinner you’ll want on repeat
Ingredients
- 1 (8-oz [227-g]) jar sun-dried tomatoes, packed in oil
- ½ cup (80 g) yellow onion chopped
- ¾ tsp salt
- 1 tbsp (9 g) minced garlic (see Recipe Notes)
- 1 tbsp (3 g) Italian seasoning
- ¼ cup 66 g tomato paste
- 1 (25-oz [708-g]) can chickpeas drained and rinsed
- 1 (14-oz [397-g]) can diced tomatoes
- ⅛ tsp pepper
- Fresh basil optional
- Drain the sun-dried tomatoes reserving 1 tablespoon (15 ml) of the oil
Instructions
- Add 1 tablespoon (15 ml) of the reserved oil to a large skillet. Turn the burner to medium and heat until the oil is shimmering. Add the onion and salt and reduce the heat to medium-low. Sauté the onion until it becomes golden brown, 12 to 15 minutes.
- Add the garlic and Italian seasoning and sauté for 1 to 2 minutes. Add the tomato paste and increase the heat to medium. Sauté the tomato paste until it turns dark red, 2 to 3 minutes.
- Add the chickpeas, ½ cup (120 ml) of water, tomatoes and pepper. Reduce the heat and simmer until the chickpeas become soft, 20 to 25 minutes. Using a wooden spoon, gently mash some of the chickpeas and break the sun-dried tomatoes apart. Season with basil, if desired.
RECIPE NOTE:
Two large cloves of garlic are about equal to 1 tablespoon (9 g) of minced garlic.