I don't know about you, but I live for quick and easy meals on busy days.
Hell, I like my meals quick and easy even when I don't have a lot going on. lol
Here's a quick lunch recipe with chickpeas, fire-roasted tomatoes, garlic, coconut milk, cumin, salt & pepper...and served with rice & (you can garnish with cilantro).
This meal took under 30 mins and the flavor is amazing!
Get the measurements and full video below...
Fire-Roasted Tomatoes and Chickpeas
Prep Time: 5
Cook Time: 20
Keywords: vegan vegetarian
Ingredients (serves 4)
- 1 teaspoon oil or vegetable broth to saute
- (3) garlic cloves, minced
- (2) 15 oz can of fire-roasted tomatoes (drain the juice)
- 1 teaspoon cumin
- (2) 15 oz cans of chickpeas, drained & rinsed
- (1) 15 oz can coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- To serve: rice & cilantro
Instructions
In a large rimmed skillet, saute garlic for 10 seconds on med-lo heat.
Add in tomatoes (drain the juice) and cook for 5 minutes on medium heat.
Mix in cumin and chickpeas.
Cover and cook for 7 minutes, stirring occasionally.
Shake the coconut milk can before opening.
Stir in coconut milk, salt, and black pepper.
Reduce heat and cook for another 5 minutes.
Adjust seasoning, if necessary.
The sauce should thicken as you allow it to sit (about 5 mins).
Serve with rice and garnish with fresh cilantro.
