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Mediterranean · Dinner
Tomato & chickpea skillet
A warm, hearty skillet with a bright tomato sauce.
Your dinner readiness
One cooking vessel, knife and board · listed total 20 minutes. Prep/cook splits and beginner timings are not measured yet.
Editorial recipe · not independently kitchen-tested · original illustration. A checklist is not a food-safety certification.
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Ingredients
Estimated calories · Whole recipe
≈ 400 g656 kcal · Protein: 35.4 g · Carbohydrates: 109.7 g · Fat: 10.4 g
≈ 369 g66 kcal · Protein: 3.2 g · Carbohydrates: 14.4 g · Fat: 0.7 g
≈ 70 g28 kcal · Protein: 0.8 g · Carbohydrates: 6.5 g · Fat: 0.1 g
≈ 6 g9 kcal · Protein: 0.4 g · Carbohydrates: 2 g · Fat: 0 g
≈ 13.5 g119 kcal · Protein: 0 g · Carbohydrates: 0 g · Fat: 13.5 g
≈ 1.1 g4 kcal · Protein: 0.2 g · Carbohydrates: 0.5 g · Fat: 0.2 g
≈ 1.5 g0 kcal · Protein: 0 g · Carbohydrates: 0 g · Fat: 0 g
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Make it your own
Before you start
Drain the cooked chickpeas and chop the onion before heating the pan. Keep a small cup of water nearby to loosen the sauce.
Make it your own
Use cooked white beans in place of chickpeas, keeping the same drained weight.
Expected result
White beans are softer and creamier. Fold them in gently so they keep their shape.
Your cooking memory
Save what you changed and what worked. This stays on this device and appears in My kitchen.
Open your cooking memories →Original starter recipe, not kitchen-tested. Dietary labels describe the listed ingredients. Check packaged ingredients, cheese rennet and preparation for your needs.