Mediterranean Chickpea Skillet Recipe
Prep Time:
5 minutes
Cook Time:
20 minutes
Servings:
3 Servings
Ingredients
  • 2 tablespoons olive oil, divided
  • 2 cups grape tomatoes
  • ½ red onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 ½ cups canned chickpeas (drained and rinsed)
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ½ black pepper
  • ½ cup vegetable broth
  • ½ cup chopped roasted red peppers
  • ½ cup chopped kalamata olives
  • Zest of 1 lemon
  • Juice of ½ lemon
  • ½ cup chopped fresh parsley
  • ¼ cup chopped fresh basil
Directions
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Add the grape tomatoes in a single layer and cook undisturbed for 10 minutes, until blistered and beginning to burst. Gently flatten the tomatoes with a wooden spoon as they cook.
  3. Transfer the tomatoes to a plate and set aside.
  4. Reduce the heat to medium and add the remaining tablespoon of olive oil.
  5. Add the sliced red onion and cook for 3-4 minutes, until softened and lightly caramelized.
  6. Stir in the garlic and cook for 30 seconds, just until fragrant.
  7. Add the chickpeas, oregano, smoked paprika, cumin, salt, and pepper. Stir well and cook for 3-4 minutes, until the chickpeas develop slightly crisp edges.
  8. Pour in the broth and scrape up any browned bits from the pan.
  9. Stir in the roasted red peppers and olives and simmer for 2–3 minutes.
  10. Stir in the blistered tomatoes along with the lemon zest and lemon juice.
  11. Remove the skillet from heat and stir in the fresh parsley.
  12. Top with basil and serve the skillet, optionally paired with bread and feta cheese.