I love this recipe for chickpeas cooked with a light tomato sauce. It is a quick, easy, healthy and delicious Italian side dish that complements many meals. The recipe can easily be halved or doubled.
- 2 tablespoons olive oil
- 4 large cloves garlic, finely chopped
- 1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices
- 1 tablespoon dried oregano
- Salt and pepper to taste
- 2 cans (about 16-ounces each) chickpeas, preferably low-sodium, rinsed and drained
Heat olive oil in a large skillet or sauté pan over medium-high heat. Add garlic and sauté 1 minute. Add the tomatoes, tomato juices, oregano, salt and pepper. Cook just until the tomatoes have broken down, about 5 minutes. Add the chickpeas; taste for seasoning and adjust as needed. Reduce heat to medium and cook until the chickpeas are hot and the juices have reduced further, about 10 minutes. (Cover if the juices start to evaporate completely.) Serve hot or room temperature.