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?Garlic-infused balsamic cherry tomatoes with chickpeas and fresh basil? ☺️My new obsession. This recipe pairs perfectly with toast or pasta and requires very few ingredients. My kids and I were fighting over who gets the leftovers!!! Seriously!…and I won?
?Recipe: Add 2 tbsp olive oil and 4 sliced garlic cloves to a cast-iron Dutch oven (or other non-stick or cast-iron saucepan) and heat on low until garlic turns a pale gold. Add a generous sprinkle of red chili flakes and 1-lb carton cherry tomatoes (sliced into halves) and sauté another few minutes. Reduce heat to low and cover. Cook about 15 minutes, covered, until tomatoes soften. Remove lid and continue cooking on high about another 20 minutes until juice from tomatoes thickens a little, stirring regularly. Add 1 cup cooked chickpeas (rinsed and drained) and cook 5-7 minutes until chickpeas are heated through and tomatoes start to stick to pan. Remove from heat and mix in 1-2 tbsp balsamic vinegar, a few turns black pepper and salt to taste. Top with chopped fresh basil leaves. .
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