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
- 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
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.