You can use chunky tomatoes or straight up marinara as I did above but I always add in some vegetables and herbs, here
I added haricot verts with a few olives.
Add the haricots verts and cook until just tender, about 1 - 2 minutes.
Not exact matches
I thought about
adding potato, but I decided on
haricot beans which I had in the fridge —
adds creaminess without overpowering the flavour.
Then
add green beans or
haricot verts and boil for 2 - 4 minutes, or until bright green in color and only slightly tender — they should still have slight crunch when bitten.
I might also change this recipe up by using roasted or rotisserie chicken in place of chickpeas (as a few people have mentioned),
adding cherry tomatoes, artichoke hearts, parsley,
haricots verts, or bell pepper.
Add bulgur,
haricots verts, zucchini, cucumber, and parsley to bowl and toss until vegetables are evenly coated.
Add remaining 1 tablespoon butter and
haricots verts; cook 30 seconds or until thoroughly heated, tossing to coat.