Roasted Garlicky Chickpeas with Tomatoes

Tomato season is definitely something to look forward to—it’s my favorite time in the garden. Nothing beats a juicy homegrown tomato or heirloom beauty picked up at the farmers market. While I still love this recipe in winter made with organic canned tomatoes, it’s in-season tomatoes that make this dish special. 

Tomatoes are chock full of lycopene—a powerful antioxidant that gives them their red color, and may play a role in the prevention of some cancers and in cardiovascular and prostate health.

Chickpeas or garbanzo beans are a nutrient-dense legume and an excellent source of plant-based protein and fiber, along with folate and iron. They’re also a slower burning complex carbohydrate food that can be helpful for blood sugar regulation.

This recipe is an easy late summer staple that comes together quickly and pairs perfectly with grilled chicken or fish.

Roasted Garlicky Chickpeas with Tomatoes (Serves 6-8)

• 3 tablespoons extra virgin olive oil

• 1 large garlic clove, finely chopped

• ½ teaspoon ground cumin

• 1 teaspoon ground coriander

• 3 cans chickpeas, rinsed and drained

• 2 large tomatoes, chopped or 1 can chopped tomatoes with juice

• ¼ cup chopped parsley

• ½ cup chopped cilantro

• 3-4 cups fresh spinach

• ¼ cup sliced scallions

• 2 tablespoons fresh lime juice

• salt and pepper to taste

 Instructions:

1. Preheat the oven to 400 degrees.

2. In a large oven-proof skillet or braising pan, warm the olive oil, garlic, and spices over low heat until spices are fragrant and garlic is lightly browned.

3. Add the chickpeas, tomatoes, salt, and pepper and stir to combine.

4. Move the pan to the oven and roast for 20 to 25 minutes, stirring a time or two.

5. Remove from the oven and add the remaining ingredients and more salt and pepper to taste.

6. Stir until spinach is wilted and serve.

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