Chickpea And Fresh Tomato Toss Food

CHICKPEAS AND TOMATOES

Steps:

• Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1 halved and thinly sliced large onion and 2 chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.
• Add 1 can chickpeas (15 1/2 ounces), drained and rinsed, and 1 can (14 1/2 ounces) diced tomatoes with juice. Simmer until thickened but still saucy, 6 to 8 minutes; remove from heat. Season with salt and pepper; stir in 1/4 cup thinly sliced fresh mint.

CHANA MASALA (CHICKPEAS AND TOMATOES)

Steps:

• Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes.
• Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.

CHICKPEA AND FRESH TOMATO TOSS

Steps:

• Rinse and drain chickpeas.
• Place them in a bowl.
• Add the tomatoes and onions.
• Whisk remaining ingredients together.
• Toss with chickpea mixture until coated.
• Serve right away or refrigerate for up to 2 days.

CHICKPEAS WITH TOMATOES AND SPINACH

Steps:

• Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
• Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.

CHICKPEA MEATBALLS

Steps:

• Place first 8 ingredients in a food processor; add 1/3 cup bread crumbs. Process until combined (mixture will be soft). Shape into 1-1/2-in. balls. Place remaining 2/3 cup bread crumbs in a shallow bowl. Gently add balls, a few at a time, and toss to coat; shake off excess., Preheat air fryer to 375°. In batches, place balls in a single layer in greased air fryer; spritz with cooking spray. Cook until golden brown, 11-13 minutes. If desired, top with additional fresh torn basil leaves.

TOMATO SALAD WITH CHICKPEAS AND FETA

Steps:

• Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
• Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
• Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
• To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.

FRESH TOMATO PASTA TOSS

Steps:

• Fill a saucepan about 3/4 full with water and bring to a boil.
• Dip tomatoes in water. Peel off skins and discard. Chop pulp and set aside.
• In a skillet over medium-high heat, saute garlic in oil.
• Add tomato and spices; mix well. Bring to a boil and reduce heat.
• Add milk and heat through.
• Pour over hot pasta and toss. Sprinkle with cheese to serve.

ROAST CHICKEN BREASTS WITH CHICKPEAS AND TOMATOES

Steps:

• Preheat the oven to 450°F
• Mix the first five ingredients in a medium bowl. Pour 1 teaspoon of the spiced oil mixture into a small bowl, whisk in the yogurt and set this aside for the table sauce.
• Place the chicken on a rimmed sheet or baking dish large enough to accommodate all the pieces without overlap. Rub 2 tablespoons of the spiced oil mixture over the chicken.
• Add the chickpeas, cherry tomatoes, and 1/2 cup of the cilantro to the remaining spiced oil mixture and toss to coat. Pour the mixture around the chicken pieces. Season everything with salt and pepper.
• Roast until the chicken is cooked through, about 20-30 minutes. If you are using skin-on cuts, you can place the dish under the broiler for a minute or two (no more!) for a final browning. Remove from the oven and sprinkle with remaining 1/2 cup cilantro.
• When plating up, dress each chicken piece with a generous spoonful of the chickpea and tomatoes. Serve with the yogurt sauce. This dish goes well with rice or a loaf of good crusty bread.

SPICED TOMATO AND CHICKPEA FLATBREAD RECIPE BY TASTY

Steps:

• Make the spiced tomatoes: In a medium bowl, toss the tomatoes with the garlic, coriander, cumin, cayenne, salt, and olive oil until well coated.
• Make the smashed chickpeas: Add the chickpeas to a separate medium bowl and mash gently with a fork until about half of the chickpeas are mashed. Fold in the lemon juice, salt, pepper, green onion, and parsley until well combined.
• Make the yogurt sauce: In another medium bowl, stir together the yogurt, cucumber, mint, parsley, salt, and pepper.
• To assemble, spread ¼ of the yogurt sauce on a warmed flatbread. Dot with ¼ of the smashed chickpeas and top with ¼ of the spiced tomatoes. Repeat to make the remaining flatbreads. Garnish with a sprinkle of paprika and the chopped parsley. Slice in half or quarters before serving.
• Enjoy!

CHICKPEA, SPINACH AND TOMATO COUSCOUS

Steps:

• Heat the olive oil and add the onions. Cook over medium heat for about 10 minutes or until onions are golden. Stir often.
• Add the garlic, spices and salt (not too much as the bouillon is also salted). Stir and cook for another 2-3 minutes.
• Add the tomatoes, spinach, chickpeas, lemon juice and bouillon. Bring to a higher heat for about 3 minutes then let it simmer for about 10 minutes or until the sauce is flavorful but not too thick.
• Prepare the couscous grain according to package directions.
• Serve vegetables over warm couscous and decorate with fresh coriander. Enjoy!