When you don’t feel like cooking but still want something filling and delicious, this is the kind of recipe you need.
These crispy chickpeas with juicy roasted cherry tomatoes come together in about 15 minutes with just a handful of simple ingredients.
They’re packed with flavor, naturally plant-based, and perfect for a quick lunch or easy dinner.
Ingredients, 2 servings
- 14 oz (400 g) cooked chickpeas, drained
- 9 oz (250 g) red and yellow cherry tomatoes
- 1 1/2 tablespoons extra virgin olive oil
- 1 garlic clove
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- A handful of fresh basil leaves
- Salt, to taste
- Black pepper, to taste
- A pinch of sweet paprika, optional
- A squeeze of fresh lemon juice, optional
Instructions
- Drain the chickpeas well and pat them dry with paper towels. The drier they are, the better they will brown.
- Cut the larger cherry tomatoes in half, leaving some whole.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic clove.
- Add the cherry tomatoes and cook for 5 to 7 minutes, until they start to soften, blister, and release some of their juices.
- Add the chickpeas, oregano, thyme, black pepper, and paprika if using.
- Cook for another 7 to 10 minutes, stirring occasionally, until the chickpeas are lightly golden and the tomatoes are soft and slightly caramelized.
- Remove from the heat. Add the remaining olive oil and fresh basil, then season with salt to taste.
- Finish with a small squeeze of lemon juice if you want a fresher flavor.
Serve warm or at room temperature. It’s great on its own, over toasted bread, or alongside rice, couscous, or a little feta.
Approximate nutrition per serving: 350 to 400 calories and 15 to 17 g of protein, depending on the amount of olive oil used.