Garlicy Heirloom Tomato Chickpea
Heirloom tomatoes are abundant this time of year! I am in love with making my own tomato sauces from scratch. The flavor explosion is unlike any store bought tomato sauce. This was created kind of on accident. I had over ripe tomatoes sitting on my counter top and the weekly eggplant I buy waiting to be eaten. YES! I buy eggplant nearly every week! It is one of my favorite vegetables. When eggplant is cooked down until its soft and tender, it melts in your mouth and is SO DELICIOUS. I feel like this vegetable is often times misunderstood! If you cook it right & give it a little extra love, I guarantee you will love it.
I always have a pantry stocked with beans. Black beans, great northern beans and GARBANZO BEANS! Aka CHICKPEAS. By the way, the name chickpeas is SO much cuter and more appealing then the name garbanzo beans… am I right? haha! but it seems that everywhere in the grocery stores, they’re only called garbanzo beans… so we’ll go with that. This recipe is so simple, yet so delicious. I can’t wait for you guys to try!
PREP TIME
5min
COOK TIME
20min
TOTAL TIME
25min
INGREDIENTS
- 3 cups Heirloom tomatoes, chopped
- 2 cups eggplant, chopped
- 1 small white onion, chopped
- 4 cloves garlic, crushed
- 1 15 ounce, can garbanzo beans
- 1 tsp salt
- 1/2 tsp pepper
- 1 loaf of rustic bread
- 1/2 cup olives (optional)
- 1 small handful basil (optional)
EQUIPMENT
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- On a medium pan. Add onion and sauté, stirring frequently, until almost translucent, adding 1-2 tbsp water throughout cooking process. Add garlic to onions and cook until softened.
- Add eggplant and sauté for 5 minutes, adding 1 tbsp of water at a time to prevent the mixture to stick to the pan.
- Add chopped tomatoes to the pan, and let simmer on low-medium heat until the sauce has thickened. This will take 10-15 minutes.
- Mix in garbanzo beans and let them warm through in the sauce. Season with salt and black pepper.
- Serve on toasted bread with a sprinkle of fresh basil and a little handful of olives
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
