Flavorful vegetarian meal even the kiddos will love.
Prep: 5 mins
Cook: 30 mins
3 large Fresh Tomatoes (or 1 15oz can diced tomatoes)
1 can Chickpeas
1 tbsp Olive Oil
1 tsp Thyme
1 tsp Rosemary
1/2 tsp Chili Flakes (optional)
1 tsp Garlic Salt
Crusty bread, to serve
1Roughly chop up the tomatoes and onion (or add 1 can diced tomatoes not drained)
2Drain and rinse the chickpeas in cold water.
3Heat up some olive oil in a pan. Add the onions and fry until sizzling, around 3 minutes.
4Reduce the heat to a simmer. Add the rosemary and thyme. Fry until the onions are brown.
5Add the tomatoes and chickpeas. If you like a bit of a kick, add the chili flakes. Simmer for 20 minutes.
6Season with garlic salt and and serve with crusty bread.
This would also go well with pasta or rice. For variation, you could try adding a squeeze of lemon, chopped olives, avocado and cilantro. Leftovers can be stored in the fridge for up to 4 days or for a month in the freezer.