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Mediterranean - Dinner
Tomato Basil Chickpea Skillet
A fast one-pan dinner with jammy tomatoes, chickpeas, garlic, basil, and a lemony finish.
EasyVegetarianVeganDairy-freeHigh-fiber
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Mediterranean - Dinner
A fast one-pan dinner with jammy tomatoes, chickpeas, garlic, basil, and a lemony finish.
2
10 min
18 min
28 min
430 kcal
Warm the olive oil in a wide skillet over medium heat. Add the garlic and chili flakes and cook for 45 seconds, stirring so the garlic does not brown.
Stir in the tomato paste and cook for 1 minute until the oil turns red and the paste smells sweet.
Add the cherry tomatoes, salt, and 2 tablespoons water. Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes collapse into a loose sauce.
Fold in the chickpeas and simmer for 5 to 6 minutes so they absorb the sauce. Add another splash of water if the pan looks dry.
Turn off the heat. Stir in lemon juice and basil. Taste and adjust salt or chili before serving.
Refrigerate in an airtight container for up to 4 days.
Reheat gently in a skillet with a splash of water until hot. Add fresh basil after reheating.
Follow standard food-safety guidance for storage, cooking temperatures, and leftovers.