I love cooking with chickpeas. This dish is healthy, kid-friendly, quick and tasty and very filling.
Everyone in the family loved it! It is perfect for lunch – filled with lots of flavor, fiber and energy! The best part is that you can make this anytime you want a meatless dish, or do not have a full stocked fridge. It does not even take 30 minutes.
I also made a side of roasted colorful vegetables to serve alongside.
It paired perfectly well together. But you can totally skip the side of roasted veggies and serve with a slice of your favorite bread.
If you ask me, my answer would be to serve it with a slice of toasted pita pockets.
- 2 tbsp olive oil
- 4 garlic cloves. minced
- 2 cups fresh tomatoes, diced
- 15oz can chickpeas (drained and rinsed)
- 15oz can fava beans (drained and rinsed)
- 6oz black olives (drained and rinsed)
- 1 tbsp lemon juice
- salt/pepper to taste
- 1 jalapeno diced and seeded (optionl – only if you like it hot)
Heat oil in a medium saucepan, add minced garlic and cook until soft. Add the tomatoes and cook until thickened for about 10 minutes. Add chickpeas, fava beans, olives, lemon juice and cook for another 5 minutes. Season with salt and pepper. Transfer to a bowl and serve with a slice of toast and garnished jalapenos.