Having a well-stocked pantry is wonderful when you need to improvise for a quick meal with just a few ingredients. I like to keep canned beans and canned tomatoes on hand and I use them both frequently. These Cheesy Chickpeas with Tomato and Dill use up canned tomatoes and canned chickpeas and make a satisfying and healthy quick supper.
I was getting low on groceries today, and for some reason, I had an excess supply of canned chickpeas. I figured, I had better use some of them up, and there are only so many hummus recipes you can do. That was the inspiration for this dish. I added dill in as I love fresh dill and think it is an undervalued fresh herb. It goes great with tomatoes and brightens everything up giving the dish a ‘garden fresh’ taste.
I like to always keep fresh herbs on hand. To have them last a bit longer in your fridge, wrap them in a slightly (barely) damp paper towel and place in a freezer bag – this tends to prolong their life a bit longer.
Need some tips for a great pantry – here are some of my essentials:
Pantry Items I Like to Keep on Hand
- A variety of Oils (olive, coconut, vegetable)
- Peppercorns (I like Tellicherry peppercorns)
- Kosher Salt
- Assorted Spices
- Canned San Marzano Tomatoes
- Canned Beans or Dried Beans (chickpeas, pinto, black)
- Dried Pasta (assorted)
- RIce (Basmati, Short Grain)
- Coconut Milk
- Anchovies
- Dried Chilis
- Flours (Masa, All-purpose, Whole Wheat)
- Oats
- Sugar or sweetener (maple syrup, honey)
- Nuts (Variety)
- Peanut Butter, Tahini
- Vinegars (red wine, rice, sherry)
- Olives
- Capers
- Canned Tuna (packed in olive oil)
- Yeast, Baking Soda, Baking Powder, Corn Starch
- Garlic/Ginger – fresh but always on hand
I may have missed a few items – but if you have some of these items on hand – you can whip up some wonderful meals in no time
These Cheesy Chickpeas with Tomato and Dill are great! Serve this with some crusty bread on the side to mop up the sauce. If you don’t have bread, these would be good over rice or quinoa or even just on their own. Fresh dill is great here – but if you don’t have it, fresh basil, parsley or even cilantro would be great here too. I would recommend San Marzano Tomatoes for this dish you have them – they are so good. Of course, some old cheddar melted until bubbly and brown makes this extra special.
The other bonus to these Cheesy Chickpeas with Tomato and Dill is that the dish comes together in just minutes – in no time you can have a healthy meal on the table.
If you like this dish try: Linguini Puttanesca
Cheesy Chickpeas with Tomatoes and Dill
Ingredients
- 1 19oz can of chickpeas (drained and rinsed)
- 1 28oz Can of whole tomatoes (pureed) preferrable San Marzano
- 1 large carrot, chopped
- 1 onion, chopped
- 4 cloves garlic, sliced thin
- pinch red pepper chili flakes
- salt to taste
- pepper to taste
- 1 tsp sugar
- 1 cup cheddar, grated
- 1/2 cup chopped fresh dill
- 1/2 cup water
- olive oil
Instructions
- Preheat your broiler
- In an oven proof pan over medium heat, saute your onions in some olive oil. Let cook for a few minutes until almost translucent.
- Add in your carrots and let cook a minute more.
- Add in your sliced garlic and red pepper flakes
- Add in a pinch of salt
- Add in your tomatoes, and chickpeas. Season with salt and a bit of sugar
- Let cook for a few minutes for the flavours to meld.
- Stir in your fresh dill. Taste and adjust seasonings
- Turn off the heat and sprinkle with the grated cheddar
- Place under the broiler for 3-5 minutes until cheese bubbly and golden
- Serve with some crusty bread.
