A cozy, protein-packed skillet: chickpeas simmered in spiced tomato sauce with optional eggs gently set on top. Budget-friendly and great with bread, tortillas, or rice.
Time: 20–25 minutes • Serves: 4
Ingredients
- 2 tbsp oil (canola or olive)
- 1 small onion, diced (or 1 tsp onion powder)
- 1 bell pepper, diced (optional)
- 2–3 cloves garlic, minced (or 1/2 tsp garlic powder)
- 2 tsp paprika (smoked if you have it)
- 1 tsp ground cumin
- Pinch red pepper flakes or chili powder (optional, to taste)
- 1 can (14–15 oz) diced tomatoes or crushed tomatoes
- 1–2 tbsp tomato paste (optional, boosts flavor)
- 1 can (14–15 oz) chickpeas, drained and rinsed
- 1/2 cup water or broth (as needed to loosen sauce)
- Salt & black pepper, to taste
- Optional eggs: 3–4 large eggs
- Optional toppings: chopped parsley/cilantro, plain yogurt or sour cream, feta/cheese
- To serve (optional): bread, tortillas, pita, or cooked rice
Instructions
- Start the base: Heat oil in a large skillet over medium. Add onion and bell pepper; cook 4–5 minutes until softened. Add garlic and stir 30 seconds. (If using powders, add with the spices in the next step.)
- Toast spices: Stir in paprika, cumin, and red pepper flakes for 30–60 seconds until fragrant.
- Build the sauce: Add tomatoes and tomato paste (if using). Season with 1/2 tsp salt and a few grinds of pepper. Simmer 3–5 minutes.
- Add chickpeas: Stir in chickpeas and a splash of water/broth to reach a thick-but-saucy consistency. Simmer 5–8 minutes, stirring occasionally, until flavors meld.
- Eggs (optional): Make small wells in the sauce and crack in the eggs. Cover and cook on low 5–7 minutes, until whites are set and yolks are how you like them. (For fully set yolks, add 1–2 more minutes.)
- Finish & serve: Taste and adjust salt, pepper, or heat. Top with herbs and a spoon of yogurt/cheese if you like. Serve with bread, tortillas, or over rice.
Swaps & Tips
- No fresh onion/pepper? Use 1 tsp onion powder + 1/2 tsp garlic powder.
- Vegan: Skip eggs; add extra chickpeas or diced tofu.
- Add greens: Stir in a handful of spinach or chopped kale for the last 2–3 minutes.
- Make it milder: Use sweet paprika only and skip chili flakes.
- Stretch it: Add a can of mixed veggies or diced potatoes (pre-cooked) and a bit more tomato/water.
- Microwave-friendly shortcut: Mix tomatoes, spices, chickpeas, and 1 tbsp oil in a large microwave-safe bowl. Cover and microwave in 1–2 minute bursts (stirring between) until hot and thickened, 5–7 minutes total. Poach eggs separately or serve without.
- Storage: Sauce keeps 3–4 days refrigerated; reheat gently and add a splash of water if thick.
