Tomato Chickpea Pesto

Authorlisa

Source: Runner's World

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 ½ diced, medium onion
 1 tbsp olive oil
 1 minced garlic clove
 1 can fire-roasted, crushed tomatoes
 1/3 cup water
 1 tsp sugar
 ½ tsp salt and black pepper
1

In a pot, sauté ½ diced medium onion in 1 tbsp olive oil over medium heat until soft.

2

Add 1 minced garlic clove; cook 30 seconds.

3

Add one 28-ounce can fire-roasted crushed tomatoes and 1/3 cup water; bring to a boil.

4

Add 1 tsp sugar, and ½ tsp salt, and black pepper.

Ingredients

 ½ diced, medium onion
 1 tbsp olive oil
 1 minced garlic clove
 1 can fire-roasted, crushed tomatoes
 1/3 cup water
 1 tsp sugar
 ½ tsp salt and black pepper

Directions

1

In a pot, sauté ½ diced medium onion in 1 tbsp olive oil over medium heat until soft.

2

Add 1 minced garlic clove; cook 30 seconds.

3

Add one 28-ounce can fire-roasted crushed tomatoes and 1/3 cup water; bring to a boil.

4

Add 1 tsp sugar, and ½ tsp salt, and black pepper.

Tomato Chickpea Pesto

Sign up for our newsletter

Join Our Monthly Email List & Tips 4 Better Health!

  • This field is for validation purposes and should be left unchanged.