Chickpeas and Tomatoes
This simple side dish goes great with curries!
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
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.
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.
We enjoyed this with our curried chicken!