Garlicky Chickpeas with Potatoes & Tomatoes

1 T. olive oil
2 garlic cloves, minced
1 t. dried basil
1/2 t. dried savory
1/8 t. or more of red pepper flakes (optional)
1 16-oz. can diced white potatoes, drained
1 15-oz. can chickpeas, drained and rinsed
1 14-oz. can diced tomatoes, drained
Salt and freshly ground black pepper

Heat the oil in a large saucepan or skillet over medium heat. Add garlic, basil, savory, and red pepper flakes, if using, and cook until fragrant, about 30 seconds.

Stir in the potatoes, chickpeas, and tomatoes, and then salt and pepper to taste. Cover and cook until the flavors are blended and the tomatoes are somewhat broken up and saucy, about 10 minutes.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 114.