Can you throw 5 ingredients into a skillet and put it in the oven? Great! You will be enjoying this dish in no time.
This lazy dinner recipe is your new midweek hero!
This truly is a recipe for when you just can not with the idea cooking. Having had a lot of such moments myself this year, I am really trying to build up my collection of minimal recipes, and this was fast a favorite.
You simply add some tomatoes, chickpeas, and onions into a skillet, shake on a generous amount of ras el hanout, and bake it up. Throw on whatever toppings you can conjure up, grab some bread, and you’re done. It is super low effort, but high flavor, which is just the best combo.
Our hero ingredient, Ras el Hanout, is a North African spice blend (you can read more about it and find a recipe for it here) and is used for many traditional Moroccan dishes. But this dish is definitely not authentic Moroccan cuisine, it’s just something that came about on an evening when I needed to freestyle a dinner out of cupboard staples and grabbed that jar in the hope it would work some magic. And magic it was! The sweet smoky spices combined with melt in the mouth roasted tomatoes, slightly caramelized onions, and hearty chickpeas was perfection.
A swirl of yogurt and some bread for scooping = my simple lazy dinner of dreams. But this would also work well as a side dish or part of a “small plates” or mezze style spread.
How to Make a Meal of This Recipe
- The core recipe is super basic with just tomatoes, chickpeas, onions and ras el hanout but I highly recommend some lemon zest, a swirl of yogurt or sour cream, and some green herbs to bring it to life.
- If you want to swap chickpeas with another white bean, go for it!
- I love to serve this with a slice of sourdough or pita bread, but for a gluten free option, baked or air fried sweet potatoes would be ideal.
- If you want something more filling and protein packed, some fried halloumi or crumbled feta would be a great addition.
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If flavorful bean skillet recipes are your thing, you may have found your happy place here! Check out some of my others:
Moroccan Spiced Chickpea Skillet
Ingredients
- 4 Tbsp olive oil
- 2 cups (300 g) baby tomatoes (cherry, grape / baby plum or baby heirloom all work well here), halved
- 14 oz (400 g) can of chickpeas
- ½ small red onion, thinly sliced
- 3 tsp ras el hanout, reduce to 2 if you want it milder. see notes for the link to a homemade blend.
For Serving
- 1 lemon, for zesting and cutting into wedges
- 4 tbsp yogurt or sour cream
- 1 handful fresh herbs, cilantro, chives, parsley or mint all work well
Instructions
- Add the halved tomatoes, chickpeas and onion slices to a deep sided skillet or small oven safe casserole dish. Sprinkle the ras el hanout over the top, pour in the olive oil and combine until everything is well coated with the oil and spices. Add salt and pepper to taste if you wish.4 Tbsp olive oil, 14 oz can of chickpeas, 1/2 small red onion, 3 tsp ras el hanout, 2 cups baby tomatoes (cherry, grape / baby plum or baby heirloom all work well here)
- Bake at 400F / 200C / 180C Fan for 20-25 minutes, until the onions and tomatoes are melted down, a little jammy, and starting to brown.
- Add the zest of about 1/4th of your lemon over the top, as well as your green herbs and some dollops of yogurt or sour cream. Serve, with lemon wedges for squeezing.1 lemon, 4 tbsp yogurt or sour cream, 1 handful fresh herbs
I think your oven heat in F should be amended to either 375 or 400 degrees. Also it would be useful to have a spice recipe for the ras el hanout if it’s not available in our local shops.
Thank you! I have corrected the heat in F, and added the link to a ras el hanout recipe in the recipe card (it was previously in the blog post but it wasn’t obvious enough). Really appreciate your taking the time to feed back so that I could fix this quickly!