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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!