Mediterranean Chickpeas


This is a recipe from Tosca's latest book, "Tosca Reno's Eat Clean Cookbook". I thought it would be perfect for my readers since tomorrow is football Sunday and this seemed like a great dish to serve for that!

Ingredients:

2 Tbsp. extra virgin olive oil
1 small purple onion, peeled and coarsely chopped
2 stalks of celery, coarsely chopped, leaves included
4 Roma tomatoes, washed and chopped
2 cloves garlic, passed through a garlic press
1 red bell pepper, seed, deveined and coarsely chopped
1-2/3 cup chickpeas, canned or cooked
Juice of 2 limes, freshly squeezed
1 tsp. dried oregano
1 tsp. dried basil
Pinch of dried thyme
1/2 tsp. sea salt
Freshly ground black pepper to taste

1. Heat olive oil over medium flame in a large skillet. Add onion and celery and saute for 5 minutes.

2. Add tomatoes, garlic and bell pepper, cooking for another 5 minutes.

3. Stir in chickpeas, lime juice, herbs, salt and black pepper and continue cooking over medium heat for another 8 minutes until heated through.

4. Serve hot.

In the summer time this would also make a great cold salad! This is a very versatile and is an example of the great recipes in this latest book. I hope you enjoy it and purchase one of your own!
Comments