Friday, July 26, 2019

Fire Roasted Tomato & Chickpea Simmer

I have a recipe to share today! It's adapted from this one from the Brown Vegan website. I made a few alterations but her recipe completely gave me the foundation to start on. It's an incredibly easy pantry meal that will only dirty one pan (and your rice cooker), makes a ton, and is so delicious!

As you guys know, Matt and I have been mostly-vegan at home these days. This is a great plant-based recipe!


  • 2 cans chickpeas
  • 2 cans fire-roasted diced tomatoes (I did one with garlic and one without)
  • 1 can fire-roasted corn
  • 1 can coconut milk, unsweetened (I used "lite")
  • 1 tbsp corn starch (optional)
  • salt, pepper, garlic powder, paprika, red chili flakes to taste
  • Nutritional yeast to taste (as a topping)
  • 2 cups rice (I used jasmine)
Seasonings not pictured.

Cook the rice according to the package. (Or do yourself a favor and get a rice cooker. Best $35 I ever spent!)

This honestly couldn't be simpler. 
  1. Drain all your canned legumes and veggies. 
  2. Warm the tomatoes and corn in a large sauce pan over medium-high heat. 
  3. Add the chickpeas. Stir together, then cover and allow to cook for about 7 minutes, stirring occasionally.
  4. Add the can of coconut milk and seasonings and stir well. (You could add your red pepper flakes at this point, but Matt doesn't like them so I held mine back and added it to my serving only.) 
  5. Cover once more and cook another 5 minutes.
At this point, if your sauce still looks very runny, add some corn starch by sprinkling it evenly over the entire dish and stirring well to avoid clumps. I did so and then let it continue to simmer for about three more minutes.
You could absolutely add other veggies to this - peppers, onions, whatever!
This recipes makes a whopping nine 1-cup servings, coming in at around 170 calories/serving (not including the rice).
I topped mine with a sprinkle of Nutritional Yeast and red pepper flakes and it was freaking amazing.
I feel like this would be a great meal for weekly meal-prep because of how much it makes. You could easily halve the recipe, too. It's so versatile! I feel like this will definitely become a staple for us.



  1. Ooh this looks good and I bet the leftovers will freeze well. I'm trying to get better about nutrition, and while I'm not a vegetarian, I'm also sick to death of chicken so this recipe definitely fits the bill. I will make this for sure.

    1. I hope you enjoy it! It does reheat really nicely!