Chickpeas and tomatoes: the Sicilian summer way

Ingredients

      • 1 can (15 ounces) chickpeas, rinsed and drained or 15 ounces chickpeas cooked and drained. 

      • 1 cup good tomatoes

      • 1 medium onion, finely chopped

      • 2 tablespoons extra virgin olive oil

      • Salt to taste

      • 1 teaspoon chilly flakes

      • 1 cup water (adjust as needed)

      • Fresh Basil

      • Extra virgin olive oil for drizzling

    Cooking Instructions

      1. Sauté the Onion: In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent together with the chill flakes.
      2. Incorporate Tomatoes: Cut tomatoes in half and add to the onion. Cook 5 minutes high flame.
      3. Add the Chickpeas: Rinsing the chickpeas under running water to remove any residual liquid from the can. Of course you don’t need this passage if you prepared from scratch
      4. Cook all together for 5 minutes and season with salt and fresh basil leaves.
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