Papou’s Chickpeas in Tomato
Elevate your taste journey with my Papou's lip-smacking chickpeas cooked in a rich tomato embrace, kissed by the warmth of abundant garlic and the refreshing notes of dill. This recipe promises a delightful Mediterranean experience that will have you reaching for seconds and dreaming of leftovers.
Ingredients
- 1 tbsp olive oil
- 1 Vidalia onion finely diced
- 4 cloves garlic minced
- 3 cups chickpeas cooked
- 1 cup tomato sauce
- 1 cup bone broth
- 3 tbsp fresh dill chopped
- Salt and Pepper to taste
Instructions
- COOK AROMATICS: Preheat a medium-sized pot on medium heat. Add the olive oil and onions. Add salt and pepper to taste. Allow onions to cook until translucent, stirring occasionally. Add the garlic and stir for about 1-2 minutes or until fragrant.
- ADD CHICKPEAS: Add the chickpeas and stir to combine. If you are using canned chickpeas, be sure to drain and rinse them before adding them to the pot.
- ADD TOMATOES: Add the tomato sauce and bone broth to the pot and stir to combine.
- SIMMER: Bring the chickpeas to a boil, then reduce the heat and allow them to simmer for 30 minutes. Be sure to stir occasionally to prevent anything from sticking or burning on the bottom of the pot.
- ADD DILL: Add the dill and stir to combine. Allow to simmer for another 5-10 minutes.
- SERVE: Serve alongside your protein of choice or use this as your protein for a plant-based meal.