Eggless Mediterranean Chickpeas with Tomatoes and Olives
Total time35 min
Prep time10 min
Cook time25 min
4.9(20)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!