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.
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 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Weeknight Dinners
Author: the communal feast
1small red oniondiced
1can chickpeasdrained and rinsed
1can whole tomatoes28 ounces
1can white beansrinsed and drained
1TBSred chilli flakes
garnish: feta cheesescallions, dill
served with fresh bread
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.