Chickpeas with tomatoes, a delicious side dish rich in flavor and simple to make, a valid alternative to the usual boiled and seasoned chickpeas. If you’re in a hurry, you can also prepare them with canned chickpeas that don’t require hours of soaking like dried chickpeas. For convenience, I soak them the night before so they have all night to soak and be ready for use the next day. Chickpeas with tomatoes can also be used to dress pasta or, even better, to make a soup by adding vegetable broth and your preferred pasta. If, like me, you love chickpeas, I recommend checking out other chickpea recipes. I’m sure you’ll find other recipes to try. Now let’s see how to make chickpeas with tomatoes, and let me know if you try them. Barbara
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop, Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Chickpeas with tomatoes
- 7 oz dried chickpeas
- 1.76 oz onion
- 14 oz tomato pulp
- to taste salt
- to taste extra virgin olive oil
Tools
- Pressure cooker
How to prepare Chickpeas with tomatoes
Let’s start preparing chickpeas with tomatoes. Soak the chickpeas in cold water for 10-12 hours, I do it in the evening so they soak overnight.
After soaking, drain the chickpeas. You can cook them in a pressure cooker or a regular pot. Pour water into a pot, add the chickpeas, and cook for 40 minutes. Then add salt, stir, and let it rest for a couple of minutes.
If cooking the chickpeas in a pressure cooker, pour the chickpeas and water into the pressure cooker, close the lid, set on high heat, and once it whistles, reduce to low heat. Cook for 20 minutes from that point. After 20 minutes, turn off the heat, let the pressure release, and when the pot is no longer pressurized, open the lid, add salt, stir, and let it rest for a couple of minutes.
Once the chickpeas are cooked, drain them and set aside. Chop the onion and place it in a pan with extra virgin olive oil, add the tomato pulp, a pinch of salt, and cook for about ten minutes. Then add the chickpeas and continue cooking for another 5 minutes so that the chickpeas absorb the flavor.
Now the chickpeas with tomatoes are ready to be served.
How to store Chickpeas with tomatoes
Chickpeas with tomatoes can be stored in the refrigerator for 2-3 days.
Chickpeas with tomatoes can be stored in the refrigerator for 2-3 days.
