Chickpeas and Tomatoes


Chickpeas and Tomatoes

This simple side dish goes great with curries!

Course Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 1 tbsp olive oil
  • 2 medium onions, halved and thinly sliced
  • 2 cloves garlic thinly sliced
  • 1 can (15.5 oz.) chickpeas, drained and rinsed
  • 1 can diced tomatoes with juice
  • 1/2 cup V-8 juice
  • 2 tbsp tahini
  • 3 tbsp fresh cilantro
  • coarse salt
  • ground pepper


  1. Heat 1 tablespoon olive oil in medium skillet over medium heat. Add 2 medium halved and thinly sliced onions and 2 thinly sliced garlic cloves. Season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 8-10 minutes.

  2. Add 1 can chickpeas, drained and rinsed, 1 can diced tomatoes with juice, 1/2 cup V-8 juice and 2 tablespoons tahini. Simmer until thickened but still saucy, 8-10 minutes.; Remove from heat. Season with salt and pepper; top with fresh cilantro.

Recipe Notes

We enjoyed this with our curried chicken!