Chickpeas with Tomato

Name: Chickpeas with Tomato
Prep time: 10 min
Cook time: 100 min
Total time: 110 min
Yield: 4
Ingredients: Dried chickpeas 1 ½ cup; Bay leaves 1 leaf; Baking soda 1 pinch; Peeled tomatoes 1 cup; Tomato paste 0.7 tbsp; Garlic 1 clove; Red wine full-bodied 1.75 oz; Dried chili pepper 1; Sage to taste; Rosemary to taste; Oregano to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it br de es fr

327

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 327
Carbohydrates g 44.2
of which sugars g 6.2
Protein g 17.5
Fats g 7.9
of which saturated fat g 1.09
Fiber g 11.8
Sodium mg 308

Difficulty: Easy
Prep time: 10 min
Cook time: 1 h 40 min
Serving: 4
Cost: Low

PRESENTATION

Chickpeas in tomato sauce is really a beloved dish from Southern Italy. It is known for its simple yet rich flavors and tender textures. In regions like Puglia and Calabria, families have passed down this recipe forever—making sure those chickpeas soak up the flavorful tomato base. And the secret? It lies in patience—giving the dried chickpeas a good, long soak ensures they become perfectly soft, not mushy. Add garlic and fresh herbs like rosemary or bay leaf, which is awesome, to enhance the dish. So it's a go-to for lovers of authentic Italian home-cooking. Pretty much. With just a few ingredients, each playing its part, this vegetarian chickpea dish shines without any fuss. In Southern Italy, you'll find more than just chickpeas in tomato sauce on the menu. And look, dishes like pasta e ceci and hearty chickpea soups are staples, especially during cooler months. The chickpea stew gets a creamy richness from slow simmering, while the tangy tomato sauce clings to every bite. Seriously good stuff. Some even compare it to a chickpea curry for its ability to soak up spices, offering a spicier variation if you’re adventurous. You know what? These Mediterranean chickpea recipes pair well with crusty bread or stand alone as a satisfying meal. Thing is, when you let the pot simmer slowly, you achieve a deep, moist finish that’s comforting and heartwarming. This dish, for real, exemplifies how Italian kitchens transform humble ingredients like garbanzo beans into a meal that feels like home. By embracing the simplicity and letting quality ingredients shine, you discover the core of Southern Italian cooking, where every bite tells a story of tradition and care. Whether you're new to Italian cuisine or revisiting a classic, this dish offers a taste of Italy’s culinary heart, proving that sometimes, less really is more. Really really is.

INGREDIENTS

327

Calories per serving

Dried chickpeas 1 ½ cup (300 g)

Bay leaves 1 leaf

Baking soda 1 pinch

for the sauce: Peeled tomatoes 1 cup (250 g); Tomato paste 0.7 tbsp (10 g); Garlic 1 clove; Red wine 1.75 oz (50 g) - full-bodied; Dried chili pepper 1; Sage to taste; Rosemary to taste; Oregano to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Chickpeas with Tomato

To prepare chickpeas with tomato, soak the chickpeas in cold water with a pinch of baking soda 1 and leave them in water for at least twelve hours (the night before for the next day). Take the chickpeas, rinse them under running water 2, and cook them in a pot, covering them with water and adding a bay leaf 3.

Cook them like this for at least seventy minutes, or until they are cooked, fairly firm, and not mushy 4. In a separate pot, pour a drizzle of oil and sauté the garlic 5 and the chili pepper 6.

and the aromatic herbs 7. Also add the peeled tomatoes, torn into pieces 8, and the tomato paste 9.

Mix everything well and add the well-drained chickpeas 10, keeping aside the cooking water. Salt and pepper to taste, increase the heat, and deglaze with red wine 11. Mix everything, add about two ladles of chickpea cooking water 12, and cook over low heat for about 20 minutes.

Before turning off the heat, remove the garlic clove 13 and the herbs 14. The chickpeas with tomato are ready 15, serve them with a drizzle of extra virgin olive oil.