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.

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white bean and chickpea mediterranean skillet

Healthy wholesome one-pot white bean and chickpea skillet packed with great flavours and loaded with protein from legumes. Enjoy with a side of fresh crusty bread to soak up every last bit of deliciousness.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Weeknight Dinners

Servings: 6

Author: the communal feast

Ingredients

• 2 TBS olive oil
• 3 cloves garlic minced
• 1 bay leaf
• 1/4 cup sun-dried tomatoes chopped
• 1 small red onion diced
• 1 tsp dried oregano
• 1 tsp cumin
• 1 can chickpeas drained and rinsed
• 1 can whole tomatoes 28 ounces
• 1/2 cup vegetable stock
• 1 can white beans rinsed and drained
• 1 cup olives
• 1 TBS red chilli flakes
• garnish: feta cheese scallions, dill
• served with fresh bread

Instructions

• 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.