Smoky Chickpea and Mini Pepper Skillet
A quick, hearty skillet of chickpeas simmered with sweet mini peppers, yellow onions, and warm spices.
Total
25 min
Prep
10 min
Cook
15 min
Serves
2
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Recipe serves 2
Ingredients
- 2 cans (15 oz each) canned chickpeas
- 1 cup, sliced mini peppers
- 1, diced yellow onions
- 2 tablespoons avocado oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 cup tomato sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- 1
Heat avocado oil in a large skillet over medium heat. Add diced yellow onions and sliced mini peppers; cook 5 minutes until softened.
- 2
Stir in chili powder, garlic powder, and oregano; cook 30 seconds until fragrant.
- 3
Add drained chickpeas and tomato sauce. Simmer 8 minutes, stirring occasionally.
- 4
Season with salt and pepper and serve warm.
Nutrition per serving
Calories
420
21% of a 2,000 kcal day
| Protein | 18 g |
| Carbohydrate | 62 g |
| Fat | 12 g |
| Fiber | 16 g |
| Sugar | 10 g |
| Sodium | 640 mg |
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