Add 1 to 2 tbsp of olive oil into a medium-sized saute pan.

• We used Filippo Berio Organic Extra Virgin Olive Oil (USDA Organic).

Drain the liquid from the can of chickpeas and add the chickpeas to the medium-sized saute pan.

• We used one 29 wt oz can of Goya Chickpeas Garbanzos Prime Premium.

• Two 15.5 wt oz cans of Low Sodium Organic Garbanzo Beans may also be used, such as Nature's Promise Organic Low Sodium Garbanzo Beans (No GMOs. Excellent Source of Fiber. No Prohibited Synthetic Ingredients. No Prohibited Chemical Pesticides. USDA Organic).

Add the diced tomatoes to the pan. Optionally try with stewed tomatoes instead of diced tomatoes.

• We used one 28 wt oz can of Giant’s brand of Diced Tomatoes (No Salt Added).

Sprinkle the Italian seasoning on top to your preferred taste. Cover with a lid and heat on medium, stirring occasionally, until warm.

• We used Giant’s brand of Italian Seasoning.

Enjoy with a side of saltine crackers. Optionally sprinkle with salt or garlic salt to enhance the flavors further, if preferred. Optionally also try with a garlic aioli for additional flavor and creaminess.

• We crumbled a handful of Nabisco’s Premium Saltine Crackers with Unsalted Tops on top of our chickpeas and tomatoes once served.

• We also tried ours with Lawry's Garlic Salt (coarse with ground parsley) and with Stonewall Kitchen's Roasted Garlic Aioli (Gluten Free. Non GMO).