• Emily Wunder

Creamy Tomato Basil Chickpeas

The Dish:

Typically I eat beans in a salad or mashed into something, but this is a great way to enjoy beans as a warm dish as the main component or a starchy side. I used chickpeas, but other types of beans should work just as well. Chickpeas are a great way to get protein and fiber and are a good item to have on hand canned or dried. Also with trying to avoid the grocery store during the pandemic, I used frozen, chopped onions and they worked out just fine!

Serving Size: 1/2 cup | Servings: 8


INGREDIENTS

  • 2, 15.5 ounce cans chickpeas

  • 1/2 teaspoon Kosher salt

  • 1 teaspoon black pepper

  • 2 Tablespoons olive oil

  • 1 medium yellow onion, chopped

  • 4 garlic cloves, minced

  • 1/2 teaspoon red pepper flakes (leave out if you dislike spice)

  • 1, 14.5 ounce can diced tomatoes

  • 1 piece of Parmesan rind

  • 1/4 cup grated Parmesan cheese plus more for serving

  • About 8 fresh basil leaves

  • 1-2 cups water



DIRECTIONS


If using canned chickpeas, drain and thoroughly rinse the beans then set aside. Chop the onions and garlic.


Over medium heat, heat a small pot. Heat the olive oil then add the chopped onion. Heat until the onions are cooked through and translucent. Add the garlic, red pepper flakes, salt, and pepper and stir all together. Cook for 3-5 minutes. Add the diced tomatoes with the juice from the can and stir well. Let cook for about 8 minutes stirring occasionally until most of the liquid has evaporated.


Add the chickpeas, Parmesan rind, and basil to the pot and stir well. Add the water until the chickpeas are at an even layer with liquid. Cook over low heat for about 1 hour, stirring occasionally.


Add the 1/4 cup Parmesan cheese and mix well. Remove the rind and serve with Parmesan cheese as a topping. Enjoy!


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