Are you looking for a recipe that is not only easy to prepare but also satiating and nutritious, and that you will want to make again and again? This dish for chickpeas and tomatoes is not only filled with flavor, but it also has a lot of protein and fiber. Additionally, it is quite simple to prepare, since it only requires a few healthy ingredients.

Ingredients:

1 can (400g) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)

2 cups ripe cherry tomatoes, halved (or 2 large tomatoes, diced)

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon smoked paprika or regular paprika

½ teaspoon ground cumin

Salt and black pepper, to taste

A handful of fresh parsley or basil, chopped

Optional: a squeeze of fresh lemon juice for brightness

Instructions:

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until it softens and turns translucent, about 3-4 minutes.

Add the minced garlic and stir for another 30 seconds until fragrant.

Toss in the halved tomatoes and cook for 4-5 minutes until they begin to soften and release their juices.

Stir in the chickpeas, smoked paprika, cumin, salt, and pepper. Mix everything well so the chickpeas are coated in the tomato and spice mixture.

Let it simmer gently for about 5 minutes so the flavors blend nicely.

Turn off the heat, sprinkle with chopped fresh herbs, and add a little lemon juice if you like a touch of acidity.

Serving suggestions:

Enjoy this warm chickpea dish as a main meal with a slice of whole-grain bread, spoon it over brown rice or quinoa, or serve it as a hearty side. It’s also tasty chilled as a protein-packed salad!