Anti Inflammatory Mediterranean Chickpeas with Tomatoes and Olives
This one-pan dinner is the kind of meal that makes you feel genuinely good after eating it — rich, deeply spiced, and satisfying without being heavy. Extra-virgin olive oil forms the flavor base, and a warm blend of cumin, smoked paprika, and turmeric gives the sauce a gorgeous color and complexity that builds as it simmers. Turmeric and olive oil are two of the most celebrated ingredients in the world of inflammation-conscious eating, and here they work together naturally rather than feeling like a wellness add-on. Hearty chickpeas soak up the crushed tomato sauce over about 15 minutes of gentle simmering, while briny Kalamata olives add little pops of savory depth throughout. A squeeze of fresh lemon juice at the end brightens everything up and keeps the dish tasting lively rather than heavy. It comes together in a single skillet and serves four, making it an easy weeknight option that doesn't require any complicated technique. Finish it with a handful of roughly chopped parsley and you've got a bowl that looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ½ cup kalamata olives, pitted and halved
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice
For serving
- ¼ cup fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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