Chickpeas with tomato: the recipe for a hearty and tasty accompaniment

ingredients
  • Dried chickpeas
    300 grams
    • 120 kcal

  • Tomato pulp
    250g
    • 43 kcal

  • Red wine


    50 ml
    • 79 kcal
  • Tomato concentrate
    10 grams

  • Garlic
    1 clove
    • 0 kcal

  • Laurel


    1 sheet
  • Chili
    1
    • 29 kcal

  • Rosemary
    to taste
    • 0 kcal

  • Parsley


    to taste
    • 79 kcal
  • Fine salt
    to taste
    • 21 kcal

  • Ground black pepper
    to taste

  • Extra virgin olive oil


    to taste
    • 0 kcal

Calories refer to 100 grams of product

THE chickpeas with tomato I am a vegetarian accompaniment simple and tasty, ideal to prepare all year round, as an alternative to pan-fried chickpeas. A dish made from legumes consistent but light, prepared with simple ingredients and authentic. In our recipe we used i dried chickpeas, to put soak the day before water and baking soda, in order to obtain, then, gods soft chickpeas. We then did the juice with tomato pulp, tomato paste, garlic, red wine, Chili, extra virgin olive oil, Rosemary and parsley. However, you can also add other aromatic herbs such as oregano or sage, or add the chard, as in the Tuscan recipe of chickpeas with cacciucco, usually prepared in terracotta pans.

If you are short on time, you can use the precooked chickpeas, preferably in good quality glass jars.

If you like this legume, there are plenty of chickpea recipes you can try – plenty of tasty lunch or dinner preparations for the whole family.

How to prepare chickpeas with tomato

Chickpeas with tomato the recipe for a hearty and tasty
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Soak the chickpeas in cold water with baking soda overnight (1). In the morning, rinse them, put them in a saucepan covered with water (2) and add a bay leaf. Simmer for at least an hour or until they soften. In a separate pan, brown the garlic with extra virgin olive oil and also add the chilli and herbs (3).

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Chickpeas with tomato the recipe for a hearty and tasty
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Add the pulp and tomato paste (4) as well as the drained chickpeas (5), keeping the cooking water aside. Salt and pepper, deglaze with the wine and turn up the heat. Add 2 ladles of cooking water and continue cooking over low heat for 20-30 minutes. Your tomato chickpeas are ready to be served with a drizzle of extra virgin olive oil and parsley (6).

storage

You can store chickpeas in tomato sauce in the refrigerator for 2-3 days inside an airtight container.

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