Description
A delicious and flavorful chickpea-based dish that will steal your heart and leave you begging for more.
Ingredients
Scale
- 2 cans of chickpeas (drained and rinsed)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon Italian seasoning
- ½ teaspoon red crushed pepper (adjust to your spice level)
- Salt and black pepper to taste
- 1 cup vegetable broth (or water)
- 1 tablespoon maple syrup
- Fresh basil leaves for garnish
- Optional: 1 cup spinach or kale
- Optional: A splash of lemon juice
Instructions
- Start by heating the olive oil in a large skillet over medium heat. Once hot, toss in the finely chopped onion and sauté for about 5 minutes until it turns translucent and fragrant.
- Add the minced garlic to the skillet and sauté for another minute or so.
- Once the onions and garlic look lovely, it’s time for the crushed tomatoes to make their entrance. Stir them in.
- Now, sprinkle in the smoked paprika, ground cumin, Italian seasoning, red pepper flakes, salt, and black pepper into the mixture. Stir it well.
- Toss in the drained chickpeas and give it all a gentle stir to coat them in the delicious sauce.
- Pour in the vegetable broth and maple syrup, and let the mixture simmer for about 10 minutes.
- Stir in a splash of lemon juice if you feel adventurous.
- Once done, remove from heat and serve hot. Garnish with freshly torn basil.
Notes
Adjust spices to your taste and consider adding optional spinach or kale for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg