This chickpea and tomato skillet with Italian herbs is my go-to when I need a fast, satisfying dinner from pantry staples. It’s saucy, garlicky, and cozy—great on its own or served with crusty bread, pasta, or grains.
Why you’ll love this chickpea and tomato skillet
- Weeknight fast: ready in about 20 minutes.
- Budget-friendly: uses canned chickpeas and canned tomatoes.
- Big flavor, minimal effort: Italian herbs, garlic, and a quick simmer do the work.
- Flexible: easily make it spicy, creamy, or extra veggie-packed.
Ingredients you’ll need
- Olive oil
- Yellow onion (or shallot), diced
- Garlic, minced
- Italian seasoning (or a mix of oregano + basil + thyme)
- Crushed tomatoes (or diced tomatoes)
- Canned chickpeas, drained and rinsed
- Tomato paste (optional but boosts richness)
- Red pepper flakes (optional)
- Kosher salt and black pepper
- Baby spinach or chopped kale (optional)
- Fresh basil or parsley (optional)
- Parmesan or pecorino (optional, for serving)
How to make it (step-by-step)
- Sauté aromatics: Warm olive oil in a large skillet. Cook onion until soft, then add garlic and Italian seasoning until fragrant.
- Build the sauce: Stir in tomato paste (if using), then add crushed tomatoes. Season with salt, pepper, and red pepper flakes if you like heat.
- Add chickpeas: Stir in chickpeas and simmer until the sauce thickens and the chickpeas are warmed through.
- Finish: Fold in spinach/kale until just wilted. Taste and adjust seasoning. Top with herbs and cheese if desired.
Tips for the best flavor
- Let it simmer: even 5–8 minutes helps the tomatoes mellow and the herbs bloom.
- Season in layers: a pinch of salt with the onions, then adjust again after simmering.
- Use good canned tomatoes: it makes a noticeable difference in a simple skillet recipe.
- Want a richer sauce? Add a small knob of butter at the end, or a drizzle of olive oil right before serving.
Serving ideas
- Spoon over toasted sourdough or garlic bread.
- Serve on cooked pasta, polenta, or rice.
- Top with a fried or poached egg for a brunch-style bowl.
- Add a simple side salad with lemony vinaigrette to balance the richness.
Easy variations
- Creamy: stir in a splash of heavy cream or a spoonful of ricotta at the end.
- Spicy: increase red pepper flakes or add Calabrian chili paste.
- Extra veggies: sauté sliced zucchini, bell pepper, or mushrooms with the onion.
- Make it vegan: skip the cheese or use a plant-based alternative.
Storage and reheating
- Refrigerate: store in an airtight container up to 4 days.
- Reheat: warm on the stovetop with a splash of water to loosen, or microwave in 30-second bursts, stirring between.
- Freeze: freeze up to 2 months; thaw overnight in the fridge before reheating.
Printable recipe
Chickpea and Tomato Skillet with Italian Herbs
- Time: 20 minutes
- Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 tablespoon tomato paste (optional)
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- Pinch to 1/2 teaspoon red pepper flakes (optional)
- 2 cups baby spinach (optional)
- Fresh basil or parsley, for serving (optional)
- Parmesan or pecorino, for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook 4–5 minutes, stirring occasionally, until softened.
- Add garlic and Italian seasoning and cook 30 seconds, stirring constantly.
- Stir in tomato paste (if using) for 30 seconds. Add crushed tomatoes, salt, pepper, and red pepper flakes (if using).
- Stir in chickpeas and bring to a gentle simmer. Cook 8–10 minutes, stirring occasionally, until slightly thickened.
- Fold in spinach (if using) and cook 1–2 minutes until wilted. Taste and adjust seasoning.
- Serve hot with basil/parsley and grated cheese if desired.
