Mediterranean Chickpea Skillet
A vegetarian one pot meal that's loaded with fiber and protein, easy to prep ahead, and on the table in 20 minutes.
Ingredients
- 2 tablespoonsgraza! extra virgin olive oil
- ½onion (diced)
- 4 clovesgarlic (minced or grated)
- 1 teaspooncumin
- 1 teaspoonground coriander
- 1 teaspoontrader joe’s multipurpose umami seasoning (or 1T tomato paste + 1T soy sauce)
- ½ cupvegetable broth (or water)
- 114 oz can fire roasted diced tomatoes (add a second can for a saucier mix if desired)
- 114 oz can chickpeas (drained and rinsed)
- ¼ teaspoonblack pepper (freshly ground)
- 2 cupskale (chopped)
- kosher salt (to taste)
- 4 ouncesfeta cheese (crumbled)
- 1 tablespoonfresh parsley (chopped)
- 4whole wheat pita bread
Directions
- 1
Heat the olive oil in a medium skillet over medium-low heat. Add the onions and saute for 4, until translucent.
- 2
Add the garlic and saute for another minute.
- 3
Toss in the cumin, coriander, and umami seasoning and cook for about 20 seconds until fragrant. If using substitute, cook for 1-2 minutes so it can caramelize. Add the broth and stir to combine.
- 4
Add the tomatoes, chickpeas, salt, and pepper. Stir to combine and bring to a moderate simmer. Allow to simmer for about 7 minutes, adjusting the heat as needed so it doesn’t simmer too vigorously.
- 5
Give the mixture a quick taste. If your tomatoes are tart, add a pinch of baking soda to neutralize the extra acid.
- 6
Fold in the kale and cook for about 5 minutes, until the greens are tender. Turn on your broiler while everything is simmering.
- 7
Taste and adjust the seasoning before adding the feta cheese.
- 8
Sprinkle the feta cheese over the top of the mixture and transfer to your broiler for 2 minutes to melt the feta.
- 9
Top with the chopped parsley and serve with warmed whole grain pita bread.