Ingredient List
- 2 heirloom tomatoes, sliced thinly
- 1 can chickpeas, drained and dried
- 1/2 red onion, ½ inch dice
- 1 tt ground coriander
- 1 tt ground cumin
- 1 bu Thai basil
- Juice and zest of 1 lemon
- 1/2 cup EVOO, divided
- Kosher salt and fresh ground black pepper to taste
Instructions
In a sauté pan on high heat, coat the pan with ¼ cup evoo and add the chickpeas, season. Stir until gb&d, about 3-4 minutes. Add the onions, season and sweat down, then add spices and cook for about 4 minutes. Add remaining evoo, lemon zest, heat through and add thai basil. Turn off heat and add juice.
Plating
Plate sliced tomatoes on large plates, season with salt and pepper. Liberally spoon on chickpea mixture on top of the tomatoes. Enjoy!
