This has been one of my go-to dinners for 2 decades, and it’s because I can always have the ingredients on hand and it’s then super-quick to whip up. And it tastes amazing too!
It’s true, I’ve been making this recipe for over 2 decades! My grandmother gave me a cookbook that had this recipe in it. I made it, and love it, and then started adapting it to use ingredients that I tend to have on hand.
This is a great pantry dinner because it uses canned chickpeas and canned diced tomatoes as the base. Then I use kielbasa, which is a great cured meat to have in the fridge all the time because it adds so much flavor to soups and, well, to anything you make. If you don’t have kielbasa, you can use chunks of ham, or bacon, or cooked chicken, or any cooked meat.
The recipe also optionally contains some fresh chopped onion and bell pepper. If you don’t have those though, you can use canned green beans, corn, or peas (drained).
All that you do to make this dinner is to put everything into a cake pan or casserole dish and then cover it (use the pan’s own cover if it has its own, like this, or you can use a shallow casserole dish with cover, like this, or use foil).
Then you bake it at 400°F until heated through, about 25 minutes. Stir and dig in!
- 2 (15 oz.) cans low-sodium chickpeas, drained
- 1 (14 oz.) can diced tomatoes, drained
- 12 oz. kielbasa, chopped
- Optional chopped or canned vegetables*
- 1 tsp. ground cumin
- ¼ tsp. coarse black pepper
- Preheat oven to 400ºF.
- In a 9×13″ baking dish combine chickpeas, tomatoes, kielbasa, any optional vegetables, cumin, and black pepper.
- Cover with a tight-fitting lid or with foil and bake until heated through, 25 minutes.
*If you have some onion and/or bell pepper add these as well. Use one small chopped onion and one chopped bell pepper. Alternatively, you can use a can of green beans, corn, or peas (drained).