This is an ode to the humble chickpea. I know that people are nuts about hummus these days, as they should be, but there are other ways to incorporate this legume. One of my favorite sides to dinner is chickpeas in tomato sauce with fresh parsley. There’s a warm comforting quality about them like mash potatoes but more texture. Depending on my mood I eat them with yogurt or up against a really great piece of baked chicken. If you are really looking for a great vegetarian version, cover pasta for an alternative sauce and meat alternative. You won’t regret it.
1 can chickpeas, drained
1 onion
1 t garlic
1 can/jar tomato sauce/crushed tomatoes
1 T olive oil
Red pepper flakes
1 bunch cilantro or flat leaf parsley
Place oil and onion over medium heat in a frying pan until onion is translucent. And garlic and stir. Turn up heat and add red pepper flakes and chickpeas. Toss on heat until lightly “fried.” Add tomato sauce and cook on low heat for 15-20 minutes or until preferred consistency thickness is reached. Serve topped with chopped cilantro or parsley and greek yogurt.
