Chickpeas and cherry tomatoes are an easy and quick vegetarian recipe to prepare. A healthy and tasty side dish, consider that chickpeas contain protein, fiber, magnesium, and phosphorus, besides the taste, a good reason to enjoy them.
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chickpeas and Cherry Tomatoes
- 14 oz canned chickpeas
- 12 cherry tomatoes
- 2 cloves garlic
- 1 sprig rosemary
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Frying pan
Preparation of Chickpeas and Cherry Tomatoes
Let’s see how to prepare chickpeas and cherry tomatoes.
First, clean the garlic and wash the rosemary sprig. In a pan, put a little oil and sauté the garlic along with the rosemary. Once sautéed, add the rinsed and drained chickpeas, add 2/3 tablespoons of water and cook for 5 minutes. Meanwhile, cut the cherry tomatoes into pieces. After the time has passed, add the chopped tomatoes, adjust the salt, I recommend using a little and tasting because canned chickpeas are already salted. Stir, cover with a lid, and cook until the tomatoes are cooked, about 8/10 minutes. Once cooked, remove the garlic and rosemary sprig. It’s a perfect recipe for those with little time, but you can easily use dry chickpeas, which I remind you to soak with plenty of water and baking soda the night before so they don’t remain hard.
notes
If there are leftover chickpeas, store them in the fridge in a closed container. I used only garlic and rosemary, but you can add all the aromatic herbs you like.
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