Spiced Chickpeas With Sun-Dried Tomatoes, Olives, and Lemon

Chickpeas, sun-dried tomatoes, olives, and lemon in a white bowl, topped with yogurt and a slice of pita.
Chickpeas, sun-dried tomatoes, olives, and lemon in a white bowl, topped with yogurt and a slice of pita.

This meal tasted like a giant hug to myself.

Lemon, sun-dried tomatoes, and olives are three of my favorite ingredients/flavors/life partners, and they all play stunning, delicious roles in this recipe.

My tastebuds appreciated the powerhouse of flavor and texture while my body soaked up the healthy, healing properties of the spices and protein.

Self, you’re welcome.

Your self will be happy to know that this dish takes less than 20 minutes from start to finish and can be made using pantry staples that you probably have right now.

So if you’re reading this while hungry, dinner’s not far away.

Chickpeas, sun-dried tomatoes, olives, and lemon in a white bowl, topped with yogurt and a slice of pita.

This is the perfect meal to make the evening after a night of too much wine, or at the beginning of the week to start on the healthiest note possible (to make room for all that wine).

I used to make it in college all the time because it uses one can, a few jars, something green, and it comes together easily in between bouts of study marathons.

Scooped into a bowl, topped with creamy yogurt, a drizzle of olive oil, and served with warm, lightly toasted pita (as in, the “2” setting on your toaster), it’s the tastiest stress-reliever a college senior could ask for.

Chickpeas, sun-dried tomatoes, olives, and lemon in a white bowl, topped with yogurt and a slice of pita.

Oh, and if you’re cooking for 1 or 2, it yields plenty of leftovers that just get better over time.

The only thing I like more than making this dinner is reheating this dinner. Such a small effort for a satisfying, flavorful, and healthy meal feels like cheating and getting away with it.

Canned chickpeas are of course, fine, but use homemade if you have them on hand. Before you roll your eyes, I’ve made this recipe 2 dozen times with canned chickpeas and exactly 1 time with homemade so I’m not some loser with vats of fresh chickpeas lying around (although I wish I was).

Homemade really is better, and now that I’ve made them once I can look down on you and say that, smugly, with confidence .

Chickpeas, sun-dried tomatoes, olives, and lemon in a white bowl, topped with yogurt and a slice of pita.

I am an unabashed, relentless “dipper”, so I think the recipe really does need pita (or any other dipping device), but feel free to serve this with rice or maybe just a fork instead.

You can share this dinner with your friends, send a pic to your mom, or just enjoy it solo. It’s a recipe that’s supposed to work for you, not make you work for it. And that just might be the secret ingredient.

Spiced Chickpeas with Sun-Dried Tomatoes, Olives, and Lemon

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Serves: 3
Prep Time: 10 Cooking Time: 15

A fast, healthy, (vegan!) weeknight meal that tastes like a giant hug to yourself.

Ingredients

  • 2 Tbsp olive oil, plus more for serving
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1-inch piece ginger, peeled and finely chopped
  • 1/2 tsp ground turmeric
  • ½ tsp teaspoon red-pepper flakes
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • ½ lemon, thinly sliced (reserve other half)
  • Kosher salt and black pepper
  • ½ cup sun-dried tomatoes (packed in oil), sliced
  • ½ cup olives (any kind you like), crushed and pitted
  • 4 cups baby spinach or arugula
  • 1/2 cup mint leaves, for serving
  • Yogurt, for serving
  • Toasted pita or other flatbread, for serving

Instructions

1

Heat oil in a large skillet over medium heat. Add onion, garlic, and ginger. Cook, stirring occasionally, until onion is translucent and starts to brown a little around the edges, 5 minutes.

2

Add turmeric and red-pepper flakes and toast for about a minute, then add chickpeas and lemon slices, and season with plenty of salt and pepper. Cook, stirring occasionally, so the chickpeas sizzle and fry in the spices and the lemons start to caramelize, 5 to 8 minutes. If the pan ever looks dry add a splash of vegetable stock or water.

3

Add sun-dried tomatoes and olives and toss with chickpeas. Cook until heated through, about 2 minutes. Add greens and cook until they wilt and soften, 3 minutes. Season again with salt and pepper. Off heat, squeeze the other half of the lemon over everything. Taste and adjust the seasoning.

4

Divide among bowls and top with yogurt, mint and a good drizzle of olive oil. Serve toasted pita alongside.

Nutrition

  • 272 Calories

Notes

This would be fantastic with a light-to-medium bodied red, like a Pinot Noir from Oregon (aka my favorite type of wine).


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