Chickpeas in sauce is a tasty side dish that you can prepare either with dried chickpeas, which you will soak and then boil, or for a quicker preparation, you can use pre-cooked canned or jarred chickpeas. To boil the chickpeas, you can use traditional pot cooking, or use the pressure cooker which speeds up the cooking time. The chickpeas with tomato can be accompanied with polenta or toasted bread and are prepared with very few ingredients. Chickpeas with sauce are also perfect for those on a vegetarian or vegan diet as they are rich in protein and contain no animal proteins. Chickpeas with tomato are perfect to serve alongside a meat main course, or you can add pieces of sausage or chicken or pork bites during cooking. If you, like me, love chickpeas, I recommend trying other CHICKPEA RECIPES, I’m sure you’ll find other recipes to try. Now let’s see how to make chickpeas in sauce, and if you try them, let me know. Barbara
I recommend trying these chickpea recipes as well:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove, Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz dried chickpeas
- Half onion
- 14 oz tomato pulp
- to taste chili pepper
- to taste salt
- to taste extra virgin olive oil
How to make Chickpeas in Sauce
Let’s start preparing the chickpeas in sauce. Soak the chickpeas in cold water for 10/12 hours. I soak them in the evening, so they have all night to soak, and the next morning I can cook them.
After soaking, drain the chickpeas, rinse them under running water, and proceed to cooking. In the traditional pot, pour the water, add the chickpeas, and cook them for 40 minutes. Once cooked, add salt, stir to dissolve, and let rest for a couple of minutes to enhance the flavor.
If using a pressure cooker, pour the chickpeas and water into the pot, close with the lid, turn on the heat to maximum, and when it whistles, lower to minimum. From that moment, cook for 20 minutes. After 20 minutes, turn off the heat, let it vent, and when the pot is no longer under pressure, open the lid, add salt, stir, and let rest for a couple of minutes.
Once the chickpeas are cooked, drain them from the cooking water and set aside. Clean the onion and finely chop it, then pour it into a pan, add some extra virgin olive oil, and let it flavor for a few minutes. Add the tomato and chili pepper, adjusting the quantity to your taste, and cook the tomato for 10 minutes.
Add the chickpeas to the tomato, adjust the salt, and cook for 10 minutes so that the chickpeas absorb the flavors. Once cooked, add a drizzle of extra virgin olive oil and serve hot.
How to store Chickpeas in Sauce
Store them in the refrigerator for 2/3 days
