This braised tuna and chickpeas dish is one of my go-to recipes for when my fridge is looking bare, I have not had time to go the grocery store, and I have my family asking me what’s for dinner. It is made almost entirely with pantry items we always have on hand, and is ready in 30 minutes.
You would never know from its flavor how easy this dish is to make, the tuna is soft from the braising, and all the ingredients blend together perfectly. The addition of vinegar at the end of cooking really intensifies the dish. The end result adds up to much more than the sum of its parts!
My mother made this dish quite often when we were growing up and it was one of my favorites. I hope you too will try it as a quick and healthy dinner alternative. You can serve it with potatoes, rice or pita, a green salad, and voila! Dinner is served.
Braised tuna and chickpeas
- 3 tbsp olive oil
- 1 garlic clove minced
- 1 tbsp paprika
- 2 small cans or 1 large tuna
- 1 14 oz can chickpeas
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 bay leaf
- 1 cup water
- 1/2 tsp dried oregano
- 1 tsp white vinegar optional
- 1 tbsp parsley or chive to garnish
In a large pan, heat 3 tbsps olive oil over medium heat and sauté the garlic for 1-2 minutes. Add the tbsp paprika to the oil, followed by tuna and chickpeas and cook for 3 minutes.
Add the salt, pepper, water, and the bay leaf. Bring to a boil, then lower heat to med-low and let simmer for 15 minutes, or until all the water has evaporated. Stir occasionally.
Add 1 tsp white vinegar and oregano, and sprinkle with parsley or chives before serving.