20-minute tomato chickpea skillet

When the fridge is thin and the pantry is not, this is the dinner. Chickpeas and a can of tomatoes do the work. Onion and cumin make it taste like you meant to cook.

Ingredients

• 1 can chickpeas, drained
• 1 can crushed tomatoes
• 1 onion
• 3 cloves garlic
• 2 tbsp olive oil
• 1 tsp cumin
• Salt

Serve with rice, bread, or a handful of spinach wilted in at the end.

Method

1. Warm the olive oil in a skillet over medium heat. Slice the onion and cook until soft and sweet, about 8 minutes.
2. Stir in the garlic and cumin until fragrant.
3. Add the chickpeas and crushed tomatoes. Season with salt. Simmer until the sauce thickens and the chickpeas taste stewed, about 10 minutes.
4. Taste, add more salt if it needs it, and eat.

Why it works in PantryZero

Every ingredient here is a catalog staple: chickpeas, crushed tomatoes, onion, garlic, cumin. If those are already on your shelf, this recipe should land in Make Now.