Can healthy meals be fast and easy? Definitely!
1 tablespoon olive oil
1 head garlic, minced
1 pinch salt
3 cups tomatoes, diced
1 1/2 teaspoons mild paprika
1/2-1 cup water
1 3/4 cups canned chickpeas, drained and rinsed well
3/4 cup basil leaves, chiffonade
Warm olive oil in a large skillet or saucepan over medium heat.
Sauté garlic with a pinch of salt and pepper for 1 to 2 minutes or until golden. Stir in fresh tomatoes (no need to remove the seeds!) and mild paprika; cook, partially covered, until softened.
If the pan dries up, add 1/2 to 1 cup water as needed. Mix in cooked canned chickpeas and cook for another 5 to 7 minutes. Adjust for salt and pepper accordingly. Mix in basil.
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