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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
Cook Time30 minutes
Total Time40 minutes
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.