Description
All you need are a few ingredients, about 40 minutes, and an appetite for this yummy, healthy, and pantry friendly dish!
Ingredients
Scale
- 3 tablespoons oil (olive, grape seed) or butter
- 1 medium red onion, diced
- 1 Red bell pepper,
- 3 cloves of garlic chopped
- 2 tablespoons tomato paste
- 1 cans of chickpeas (15.5 oz each), drained and rinsed
- 1 can fire roasted diced tomatoes in juice
- 1 cup of water or homemade or good quality vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes (optional but add more if you really want a kick)
- 1/2 teaspoon smoked paprika
- 1 large or 2 small bay leaves salt & black pepper plus more or less to taste if needed
- 1 bunch broccolini
Instructions
- Heat a large heavy bottomed skillet on medium heat. Once the skillet is hot, add oil/butter. Add your onion and bell pepper and sauté until they start to soften, about 4-5 minutes. Add in garlic and cook until it becomes fragrant, about 30 seconds
- Add the tomato paste and all the spices. Stir constantly until the tomato paste caramelizes and turns deep crimson, about 3 minutes.
- Stir in broth, chickpeas, broccolini, and bay leaf. Transfer the csst iron skillet to an oven heated to 375°. If not using a cast iron skillet, add the chickpeas and broccolini mixture to an oven-safe dish. Bake for 35-40 minutes until sauce has thickened and the broccolini is tender.. Remove and discard the bay leaf. Serve on it’s own or with rice or pasta and crusty bread.