Smoky Chickpea and Corn Skillet

Ingredients

• 2 cans (15 oz each) chickpeas
• 1 cup frozen corn
• 1 can (14.5 oz) diced tomatoes
• 1 yellow onion
• 3 cloves garlic
• 1 tsp smoked paprika
• 1 tsp cumin
• 2 tbsp olive oil
• 1/2 cup chicken broth
• 1/2 cup shredded Monterey Jack cheese(optional)
• 2 scallions(optional)
• 1/2 tsp salt

Instructions

1. 1

   Drain and rinse the chickpeas.

2. 2

   Dice the onion and mince the garlic.

3. 3

   Heat olive oil in a large skillet over medium heat and sauté the onion until translucent, about 5 minutes.

4. 4

   Add garlic, smoked paprika, and cumin; cook 1 minute until fragrant.

5. 5

   Stir in chickpeas, corn, diced tomatoes, and broth. Simmer uncovered for 15 minutes, stirring occasionally, until thickened.

6. 6

   Season with salt, top with cheese and sliced scallions, and serve.