Tomato, Olive and Feta Chickpeas

A healthy and satisfying dish featuring tomato, olive, and feta with chickpeas, rich in flavor and nutrient-dense.

By @healthbycaroline

Original recipe source

Cook time: 25 minutes

Servings: 3

Ingredients

• 1 onion peeled and diced
• 3 garlic cloves peeled and finely chopped
• 1 tbsp olive oil
• 500 g cherry tomatoes
• 700 g chickpeas drained and rinsed
• 1 tbsp balsamic vinegar
• 50 g tomato puree
• 1 tbsp capers drained
• 80 g Kalamata olives destoned
• 100 g feta crumbled
• 20 g chives chopped
• 0 crusty bread optional for serving

Instructions

1. Peel and dice the onion. Peel and finely chop the garlic cloves. Heat a tablespoon of olive oil and fry both in a casserole dish for 5 minutes.
2. Add the cherry tomatoes and the chickpeas, along with the balsamic vinegar. Cover with a lid and cook for 15 minutes until the tomatoes are starting to split and burst.
3. Remove the lid and squash some of the tomatoes with the back of a spoon. Add the tomato puree, capers, and olives. Stir everything thoroughly, allowing it to cook uncovered for 5 minutes to thicken up.
4. Once thickened to your liking, turn off the heat, crumble over the feta and finish with the chopped chives.
5. Serve by itself or mop it up with some crusty bread.