Chickpeas and Beans in a Pan: an easy, quick and flavorful recipe; I prepared it on TV on Canale10 in my show La cucina di Vane, a tasty one-dish meal with legumes.
The chickpeas and beans in a pan with olives and cherry tomatoes is a simple, rustic and full-flavoured dish, perfect when we want to serve something wholesome but ready in just a few minutes.
A complete vegetarian recipe, nutritious and wonderfully aromatic, ideal for a quick family dinner or a light but satisfying lunch. The touch of olives and cherry tomatoes makes this dish creamy and nicely saucy… and with crunchy bread croutons it becomes truly irresistible!
If you love pan-cooked legumes, this recipe with chickpeas and cannellini beans will become one of your classics.
You can read all the recipes remade on TV HERE and watch all the episodes on my YouTube Channel or on the Canale10 website. You can watch this episode here.
Remember that I’m on TV on Canale10 with La cucina di Vane every Tuesday, Thursday and Saturday at 1:10 PM and 7:40 PM — I’ll be waiting for you, don’t miss it!
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 1 onion
- 1 chili pepper
- 2 oz olives
- 1 1/3 cups cherry tomatoes (halved)
- to taste salt
- 1 1/3 cups canned chickpeas (Drained weight)
- 1 1/3 cups canned cannellini beans (Drained weight)
- to taste basil
- to taste parsley
- 2 slices bread
How to make Chickpeas and Beans in a Pan
Pour the extra virgin olive oil into a large pan.
Add the sliced onion, the garlic clove and the chili pepper.
Sauté gently for a few minutes until the onion becomes soft and fragrant.Add the olives and the cherry tomatoes cut in half.
Season with salt, add a few fresh basil leaves and stir.
Let cook for about 5 minutes so the cherry tomatoes start to release their juices.Drain and rinse the chickpeas and cannellini beans well.
Add the chickpeas to the pan first and stir, cooking for about 10 minutes over medium heat, turning a couple of times. Then add the cannellini beans and continue cooking for another 10 minutes.
The result should be a nice creamy, saucy and flavorful dish.
If necessary, you can add a splash of hot water to maintain the right consistency.Cut the bread into cubes and toast them in a pan with a drizzle of extra virgin olive oil until crispy.
They will be perfect to accompany the chickpeas and beans. Serve piping hot with a sprinkle of chopped fresh parsley and the crunchy croutons.
… Vane’s tips
You can also use dried legumes that have already been soaked and cooked at home.
If you like bolder flavors, add a pinch of smoked paprika.
They are also great the next day, even more flavorful!
This dish is perfect:
-as a vegetarian main course
-as a nutritious one-dish meal
-as a hearty side dish
-or served on toasted bread slices like bruschetta
Nice and saucy, aromatic and super tasty… make it again and again!
