Budget Chickpea Tomato Skillet with Crispy Breadcrumb Topping

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. If you prefer not to use the oven, you can toast the crumbs in a skillet over medium heat.

2. 2

   Tear the day-old bread into coarse crumbs. Mix it with 1 tablespoon olive oil, a pinch of salt, and half of the oregano. Spread on a tray and bake for 8 to 10 minutes at 200°C / 400°F, stirring once, until golden and crisp.

3. 3

   Meanwhile, heat the remaining tablespoon of olive oil in a wide skillet or shallow pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.

4. 4

   Add the garlic, sweet paprika, ground cumin, the rest of the oregano, and black pepper. Cook for 30 seconds, stirring, so the spices release their aroma without burning.

5. 5

   Stir in the crushed tomatoes, water, salt, and sugar if using. Cook for 8 to 10 minutes over medium-low heat, stirring occasionally, until the sauce thickens slightly.

6. 6

   Add the cooked chickpeas and cook 5 minutes more so they absorb the flavor of the sauce. Taste and adjust salt if needed.

7. 7

   Turn off the heat and stir half of the chopped fresh parsley into the skillet. Scatter the crispy breadcrumb topping over the surface.

8. 8

   Serve hot, finished with the remaining fresh parsley for color and freshness.