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Under 30 Minutes

Chickpeas and Tomatoes

A sprinkling of fresh mint turns a simple side into a superstar.

  • Prep:
  • Total Time:
  • Servings: 4
Chickpeas and Tomatoes

Source: Everyday Food, May 2004


  • 1 tablespoon vegetable oil
  • 1 large onion, halved and thinly sliced
  • 2 cloves garlic, chopped
  • Coarse salt and ground pepper
  • 1 can (15 1/2 ounces) chickpeas
  • 1 can (14 1/2 ounces) diced tomatoes, with juice
  • 1/4 cup fresh mint, thinly sliced


  1. 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.

  2. 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.

Reviews (1)

  • clarityandstatic 14 Dec, 2009

    Simple and delicious recipe! We did add a bit of lemon zest, which helped brighten the flavors. We served it alongside Moroccan spiced fish. Would certainly make again!

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