Ingredients
Scale
- 2 Tbsp neutral oil (avocado, canola, vegetable)
- 4 green onions, whites only, thinly sliced
- 1 shallot, fine dice
- 3 cloves garlic, minced
- 1–2 jalapeño or serrano, fine dice
- 1.5 lbs tomatoes (I used campari tomatoes), quartered
- 3x 15 or 16 oz canned chickpeas, drained and rinsed
- 1/2 bunch of cilantro, chopped
- Salt to taste
Instructions
- Heat oil: In a medium pot over medium-high heat, add a splash of neutral oil (~2 tablespoons).
- Sauté aromatics: Add the white parts of the green onions, shallot, and a pinch of salt. Cook for 3–5 minutes, or until the shallots begin to brown slightly and the green onion has softened.
- Add garlic and chili: Stir in the garlic and cook until fragrant (about 30 seconds). Immediately add the jalapeño or serrano and chopped tomatoes to prevent the garlic from burning.
- Simmer the sauce: Reduce the heat to medium and let the mixture cook down for 20–30 minutes, stirring occasionally. Use the back of your spoon to gently break down the tomatoes as they soften.
- Add chickpeas: Stir in the chickpeas, making sure they’re well coated in the sauce. Cook for another 5 minutes, or until heated through.
- Finish with herbs: Turn off the heat and stir in chopped cilantro. Taste and adjust salt as needed.
- Serve and enjoy: Serve hot over rice, on toast, with pasta, inside a burrito, or even in an omelet.
Notes
Tbsp= Tablespoon
Save green onion greens for garnish or another dish.
💡 Pro Tip: Freeze portions in single-serving containers to make grab-and-go lunches a breeze. Just reheat and serve over grains, with greens, or inside a wrap!
- Prep Time: 10
- Cook Time: 30
- Category: lunch/dinner
- Method: Cooking
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Calories: 284 Calories
- Sugar: 9 g
- Fat: 8 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg