{"id":7025420,"date":"2026-08-03T17:37:08","date_gmt":"2026-08-03T17:37:08","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/budget-food\/blistered-tomatoes-and-chickpeas-frugal-hausfrau\/"},"modified":"2026-08-03T17:37:08","modified_gmt":"2026-08-03T17:37:08","slug":"blistered-tomatoes-and-chickpeas-frugal-hausfrau","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7025420","title":{"rendered":"Blistered Tomatoes and Chickpeas – Frugal Hausfrau"},"content":{"rendered":"


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Blistered Tomatoes and Chickpeas are summer on a plate. This herby, lemony dish is served over yogurt or whipped cottage cheese for a fabulous light lunch or starter. It\u2019s especially good on hot August days when cherry tomatoes are at their peak, and nothing else seems especially tempting. Finish it with an optional drizzle of balsamic glaze, to take it over the top.<\/p>\n

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Blistered Tomatoes and Chickpeas<\/p>\n<\/div>\n


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It takes about five minutes to toss the recipe together, and about 20 to 25 minutes in the oven to bring this dish to the table. I love a recipe like this that has such a big payoff in flavor for a minimum amount of work and\/or fuss!<\/p>\n

About Blistered Tomatoes and Chickpeas:<\/h2>\n

And while the dish is simple, the flavors certainly aren\u2019t. Everyday herbs and spices, cumin, oregano, and thyme, along with bright lemon and good olive oil, create surprising depth. The slightly charred tomatoes and your choice of spinach or kale add a subtle smokiness, while a pinch of red pepper flakes brings just enough heat.<\/p>\n

You\u2019ll serve it over cool, lemony yogurt (or whipped cottage cheese), and that combination of the warm, smoky tomato mixture spooned over the creamy base is simply divine. A final drizzle of balsamic glaze ties everything together.<\/p>\n

I have to thank Chef Yotam Ottolenghi for the inspiration. I adapted one of his signature dishes, adding chickpeas for a little extra heft and protein.<\/p>\n

Making Blistered Tomatoes and Chickpeas:<\/h2>\n

I love that it\u2019s a breeze to make. Just mix everything together and pop it into a skillet. There\u2019s no tedious chopping, and the only real prep is the lemon.<\/p>\n

Grate the zest from half the lemon into the yogurt or cottage cheese. Use a vegetable peeler or paring knife to remove thin strips of peel from the other half, then juice the lemon. Both the peel and juice are added to the tomato mixture.<\/p>\n

When everything is in the skillet, you\u2019ll toss it in the oven for about 20 minutes, then broil until the tomatoes and greens have a little char here and there, still juicy and just about collapsing from the heat.<\/p>\n

Leftover Blistered Tomatoes and Chickpeas:<\/h2>\n

Store in the refrigerator, tightly covered, for three to four days. If you know the dish won\u2019t be eaten in one sitting, store the blistered tomatoes and chickpeas separately from the yogurt or whipped cottage cheese.<\/p>\n

Other Recipes You Might Like:<\/h2>\n

If you like the Blistered Tomatoes and Chickpeas, you might want to check my main menu of Appetizers and Munchies<\/a><\/em><\/strong><\/span>. Here are a couple of other easy family favorite Cherry Tomato Recipes to get you started.<\/p>\n