Healthy wholesome one-pot white bean and chickpea skillet packed with great flavours and loaded with protein from legumes. This dish comes together easily and inexpensively. Enjoy with a side of fresh crusty bread to soak up every last bit of deliciousness.
This dish is made mostly from pantry staples: canned tomatoes, beans, chickpeas, and broth with the addition of commonly stored ingredients found in the refrigerator like olives, sun-dried tomatoes some fresh herbs and feta cheese.
You can easily toss in or substitute with items you have on hand that will hold up nicely in a sauce. This includes fresh kale, spinach, most herbs and parmesan cheese.
The beans are simmered in a tomato base sauce that’s seasoned with fresh garlic, crushed bay leaf, red onions, herbs and spices. The entire process from start to finish takes about 40 minutes.
1. Heat olive oil in a large skillet on medium heat. Sautee garlic, red onions, sun-dried tomatoes with crushed bay leaf for 2 minutes. Add chickpeas and season with oregano and cumin. Continue to cook for 3 minutes.
2. Add the can of whole tomatoes and vegetable stock, bring to a boil and add the white beans, reduce to simmer stirring occasionally. Add the red pepper flakes, half the olives and let simmer for 20 minutes.
3. To serve: top with remaining olives, crumbled feta, scallions, fresh dill and enjoy with fresh bread.