Go Back
+ servings
Chickpea, Tomato, and Veggie Skillet

Chickepea, Tomato, and Veggie Skillet

3.4 from 33 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4


  • 2 tbsps extra-virgin olive oil
  • 3 (4- to 5-oz) medium sweet poatoes ,peeled and chopped
  • 1 (28 oz) can Whole30-compatible fire-roasted crushed tomatoes
  • 1 (15-oz) can chickpeas ,rinsed and drained
  • 1 (15-oz) can black beans ,rinsed and drained
  • 1 tbsp Whole30-compatible Moroccan or Ras El Hanout spice blend
  • ½ tsp coarse salt
  • ½ tsp coarse black pepper
  • 1 tbsp fresh lemon juice
  • 2 cups baby kale or spinach
  • ½ cup Whole30-compatible plant-based sour cream or Whole30 Plant-Based Sour Cream (see Tip)
  • Chopped fresh parsley and/or chives


  • In an extra-large skillet, heat oil over medium heat. Add the sweet potatoes and cook, stirring occasionally, until just tender, 6 to 8 minutes. Add the tomatoes, chickpeas, black beans, seasoning, salt, black pepper; stir to combine.
  • Cook, stirring occasionally, until heated through, about 3 minutes. Add lemon juice and kale. Cook, covered, until slightly wilted, 1 to 2 minutes.
  • Serve in shallow bowls and top servings with sour cream and parsley and/or chives. Sprinkle with parsley and/or chives.


Tip: Whole30 Plant-Based Sour Cream: In a small bowl, combine 1 cup raw cashews and water to cover. Soak overnight. Drain cashews. In a high speed blender, combine cashews, 1/3 cup water, 1 teaspoon apple cider vinegar, ½ teaspoon fresh lemon juice, and 1/8 teaspoon coarse salt. Cover and blend until smooth, adding more water as necessary, 1 teaspoon at a time, to reach desired consistency. Makes about 1 cup.
Keyword Plant-based
Tried this recipe?Let us know how it was!