Chickpeas and Tomatoes
Recipe information
Yield
serves 4
Ingredients
1 tablespoon vegetable oil, such as safflower
1 large onion, halved lengthwise and thinly sliced
2 garlic cloves, minced
Coarse salt and freshly ground pepper
1 can (15 1/2 ounces) chickpeas, drained and rinsed
1 can (14 ounces) diced tomatoes in juice
1/4 cup packed fresh mint leaves, thinly sliced
Preparation
Step 1
Heat oil in a medium skillet over medium. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.
Step 2
Add chickpeas and tomatoes along with their juice. Simmer until thickened but still saucelike, 6 to 8 minutes; remove from heat. Season with salt and pepper; stir in mint. Serve hot.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
