Simple 7-Ingredient Recipe

Sunfire Chickpea Skillet

Yields: 3–4 servings Prep time: 8 minutes Cook time: 15–20 minutes Total time: ~25–28 minutes

Ingredients (7 pantry staples)

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika (or regular paprika)
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 (15 oz) can diced tomatoes (with juices)
• 1 tsp salt (adjust to taste)

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and a pinch of salt; sauté until soft and translucent, about 5–7 minutes.
3. Add the minced garlic and smoked paprika; cook, stirring, for 30 seconds to bloom the spice and release aromas.
4. Stir in the drained chickpeas and canned tomatoes (including juices). Bring to a gentle simmer.
5. Partially mash about one-third to half the chickpeas with the back of a spoon or a potato masher to create a thicker, saucy texture. Simmer uncovered for 8–12 minutes, stirring occasionally, until the sauce reduces slightly and flavors meld.
6. Taste and add more salt if needed. If you like a bit more smoky heat, stir in another 1/2 tsp paprika.
7. Serve hot straight from the skillet.

Simple serving idea (uses no extra ingredients): spoon the skillet mixture on plates and drizzle a tiny extra swirl of olive oil from the pan for finish.

Tips

• If you prefer a looser sauce, simmer less; for a creamier result, mash more chickpeas.
• This is great as a light main, or paired with toast, rice, or greens if you have them on hand.