Chickpea Tomato Skillet

This is the kind of dinner you make when the fridge is nearly empty but the pantry still has your back. Canned chickpeas simmer right in jarred tomato sauce with a little cumin and olive oil until everything turns thick and saucy, then it gets finished with crumbled feta so it melts just slightly into the top. Scoop it up with bread or spoon it over rice for a filling, Mediterranean-style meal that takes one pan and about twenty minutes start to finish.

Ingredients

• 1 15 oz cancanned chickpeas, drained and rinsed
• 1.5 cupsjarred tomato sauce
• 1 tablespoonolive oil
• 0.5 teaspoonground cumin
• 0.33 cupcrumbled feta
• 0.25 teaspoonsalt
• 1 pinchblack pepper

Method

1. Heat the olive oil in the skillet over medium heat.
2. Add the chickpeas, tomato sauce, cumin, salt and pepper, and stir to combine.
3. Let it simmer, stirring occasionally, until the sauce thickens slightly. 8:00
4. Turn off the heat and scatter the crumbled feta over the top.
5. Let it sit for a minute so the feta softens slightly, then serve straight from the skillet. 1:00