Jammy Tomato Bowls with Crispy Chickpea Crumbs
Jammy stewed tomato bowls topped with seasoned crispy chickpea crumbs to help use up the last of those tomatoes.
Why You’ll Love These Jammy Tomato Bowls with Crispy Chickpea Crumbs
- A great way to use up some of those end of season tomatoes. Stewing down tomatoes is one of the best ways to use a bunch of them up, but also manage some of the tomatoes that might not taste their best towards the end of season.
- Layered with different textures. You get the delicious flavor of the jammy tomatoes along with a lovely crispy bite from the chickpea crumb topping.
- Packed with fiber. Adding the chickpeas to the crumb topping helps to add a significant amount of fiber to the overall dish along with other key minerals like iron and potassium to make this a filling and nourishing meal.
Key Ingredients and Substitutions
- Tomatoes: I used a mix of cherry tomatoes and Jersey tomatoes, but feel free to use the combination you like or have on hand.
- Panko: I used panko breadcrumbs from Kikkoman, but feel free to use the brand you like. See notes in the FAQ on gluten-free substitutions and instructions.
- Chickpeas: I used canned chickpeas to make this more convenient. Alternatively, you can try this with roasted crispy lentils instead.
- Pumpkin Seeds: Feel free to swap with pistachios, sliced almonds, or sunflower seeds based on preference.
- Red Wine Vinegar: You can swap for apple cider vinegar or rice vinegar
- Herbs: I used parsley, but you can also try this with some basil, chives, or dill.
- Shallots: Feel free to swap with red onion. I would use about 1/2 a small red onion.
How to Make Jammy Tomato Bowls and Crispy Chickpea Crumbs
Preheat the oven to 425F. Place the drained chickpeas on a clean kitchen towel and pat to dry well. Place on a baking sheet with 1 tablespoon of oil and a pinch of salt, toss together then spread out in a single layer on the tray. Bake in the oven for 20 minutes. Add the smoked paprika and garlic powder, toss the chickpeas until fully coated then return to the oven for 10 minutes. Allow to fully cool.
Heat a large skillet over medium low heat. Add 1 tablespoon of oil to the pan and when warmed through add the panko, pumpkin seeds, fennel seeds, pepper flakes and a pinch of salt. Stir the mixture frequently in the pan for about 4-5 minutes or until the breadcrumbs become golden toasted in color. Transfer the breadcrumbs to a mixing bowl and allow to cool.
To the mixing bowl add the chickpeas, parsley, and lemon zest. Stir everything together to combine and add more salt to taste if needed.
To the same skillet add the remaining tablespoon of oil. When warm, add the shallots with a pinch of salt and saute until softened, about 4 minutes. Add in the sliced garlic and continue sauteing until the garlic starts to soften and get more golden in color, about 4 minutes.
Add the cherry tomatoes and diced tomatoes along with a pinch of salt and stir well to combine in the pan. Allow the tomatoes to cook down in the pan, stirring occasionally until the cherry tomatoes start to breakdown, about 8-10 minutes.
Add the soy sauce, vinegar, and sugar then stir well to combine and continue cooking until the tomato mixture has thickened to your liking.
Serve the jammy tomatoes over your favorite cooked grains then top with the crispy chickpea crumbs on top.
Expert Tips
- Adjust the flavors of the tomatoes based on the quality of the tomatoes. As we leave tomato season, the taste of tomatoes changes. You can adjust the umami, sweetness, and salty elements of this dish by tasting and adjusting the soy sauce, sweetener and vinegar used in this dish. When adjusting flavor, make sure to add more of something in small increments to help best control the ability to balance flavors.
- Up the protein. Chickpeas on their own do not provide a ton of protein. However, you can easily add additional protein to this dish using a few different methods. Serve this bowl with some baked tofu or tempeh on the side. You can also stir some drained white beans into the jammy tomatoes as they cook.
- Feel free to use an air-fryer. If it is still too warm by you to turn on the oven, try air frying the chickpeas instead. Full instructions for doing that can be found in this blog post.
Frequently Asked Questions
Store the chickpea crumb and tomatoes in separate airtight containers and store in the fridge for up to 3 days. You can reheat the tomatoes in the microwave or in a saucepan before serving. If the crumbs are soft or going stale, just retoast them in a pan to bring them back to life.
Yes! Use the tomatoes you love or have on hand at end of season. The main difference will be the needed cooking time as juicier tomatoes will have more liquid and will need more time to cook. When cooking, just make sure to cook the tomatoes down enough until they are in a thick jammy consistency as detailed in the instructions.
Yes. You can make this entirely gluten-free by using your favorite gluten-free breadcrumbs. Alternatively, you can double the amount of chickpeas being baked. Allow the chickpeas to cool completely then blitz half the crispy chickpeas in a food processor to make crumbs. Toast the pumpkin seeds with the spices and transfer to the bowl with the chickpeas before continuing with the remainder of the recipe. Bonus, using all chickpeas will help make this meal more protein packed.
How to Serve
I love to serve the tomatoes and crispy chickpea crumb over some cooked grains like rice or quinoa. You can also enjoy in any of the following ways.
- Stir the jammy tomatoes together with your favorite pasta then top with the crispy crumbs
- Stir in some white beans into the tomatoes and enjoy as a higher protein/fiber meal with the crispy crumbs on top
- Bake some torn and seasoned tofu (use the baked tofu here) then serve the jammy tomatoes overtop along with that crispy chickpea crumb topping
More Comforting Plant-Based Bowls
- Chili Crunch Tofu Bowls
- Garlic Scallion Black Bean Stuffed Sweet Potatoes
- Roasted Cauliflower Date Salad
- Maple Miso Whipped Sweet Potatoes with Cornmeal Crusted Tofu
- Crispy Shaved Brussels Sprout Salad with Cilantro Lime Dressing
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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Jammy Tomato Bowls with Crispy Chickpea Crumbs
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
Jammy stewed tomato bowls topped with seasoned crispy chickpea crumbs to help use up the last of those tomatoes.
Ingredients
Chickpea Crumb
- 1, 15 oz can of chickpeas, drained and rinsed
- 3 tbsp of oil from a jar of sun-dried tomatoes
- Kosher salt
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 2/3 cup panko
- 1/4 cup pumpkin seeds
- 1/4 tsp fennel seeds
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup parsley, minced
- Zest of 1 lemon
Jammy Tomatoes
- 2 shallots, minced
- 4 garlic cloves, thinly sliced
- 1 pint (1 1/2 cups) cherry tomatoes
- 2 cups ripe tomatoes, diced
- 2 tsp tamari
- 2 tsp red wine vinegar
- 1 tsp light brown sugar (optional)
- Cooked rice or quinoa for serving
Instructions
- Preheat the oven to 425F. Place the drained chickpeas on a clean kitchen towel and pat to dry well. Place on a baking sheet with 1 tablespoon of oil and a pinch of salt, toss together then spread out in a single layer on the tray. Bake in the oven for 20 minutes. Add the smoked paprika and garlic powder, toss the chickpeas until fully coated then return to the oven for 10 minutes. Allow to fully cool.
- Heat a large skillet over medium low heat. Add 1 tablespoon of oil to the pan and when warmed through add the panko, pumpkin seeds, fennel seeds, pepper flakes and a pinch of salt. Stir the mixture frequently in the pan for about 4-5 minutes or until the breadcrumbs become golden toasted in color. Transfer the breadcrumbs to a mixing bowl and allow to cool.
- To the mixing bowl add the chickpeas, parsley, and lemon zest. Stir everything together to combine and add more salt to taste if needed.
- To the same skillet add the remaining tablespoon of oil. When warm, add the shallots with a pinch of salt and saute until softened, about 4 minutes. Add in the sliced garlic and continue sauteing until the garlic starts to soften and get more golden in color, about 4 minutes.
- Add the cherry tomatoes and diced tomatoes along with a pinch of salt and stir well to combine in the pan. Allow the tomatoes to cook down in the pan, stirring occasionally until the cherry tomatoes start to breakdown, about 8-10 minutes.
- Add the soy sauce, vinegar, and sugar then stir well to combine and continue cooking until the tomato mixture has thickened to your liking.
- Serve the jammy tomatoes over your favorite cooked grains then top with the crispy chickpea crumbs on top.
Notes
Adjust the flavors of the tomatoes based on the quality of the tomatoes. As we leave tomato season, the taste of tomatoes changes. You can adjust the umami, sweetness, and salty elements of this dish by tasting and adjusting the soy sauce, sweetener and vinegar used in this dish. When adjusting flavor, make sure to add more of something in small increments to help best control the ability to balance flavors.
Up the protein. Chickpeas on their own do not provide a ton of protein. However, you can easily add additional protein to this dish using a few different methods. Serve this bowl with some baked tofu or tempeh on the side. You can also stir some drained white beans into the jammy tomatoes as they cook.
Feel free to use an air-fryer. If it is still too warm by you to turn on the oven, try air frying the chickpeas instead. Full instructions for doing that can be found in this blog post.
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you’ve done it again. this was unbelievably perfect and delicious and it cooks up so quick. i used tomatoes from my parents’ garden😩🤌 served over regular ol’ white rice. immediately sent this recipe to everyone i know!