Chickpeas with tomato is a rustic, nutritious, and flavorful dish typical of Mediterranean cuisine, particularly Italian. These chickpeas are excellent both as a side dish or mashed and served on a slice of toasted bread.
You can enrich this dish with garlic, sage, or rosemary. You can also add some chili powder for a spicy touch. In short, it’s a recipe that lends itself to being personalized.
I prefer to cook legumes at home, like dried lentils or dried chickpeas, but canned cooked chickpeas from the supermarket work just fine.
If you prefer to use dried chickpeas you can cook them this way, I prepare many and store them in the freezer to have them always ready to use.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup cooked chickpeas
- 1 cup tomato pulp (or passata)
- one quarter of a onion
- 2 tablespoons extra virgin olive oil
- dried oregano
- salt
Recommended Tools
- Skillet 11 inches
Steps for Chickpeas with Tomato
First, chop the onion and sauté it with the oil in a skillet for a few minutes. Add the tomato pulp or passata and cook covered for 8 minutes over medium heat.
At this point, add the cooked chickpeas, adjust the salt, and let it all blend for 5 minutes.
Pour into the serving dish, add a pinch of oregano, and serve the chickpeas with tomato hot.
Questions and Answers
Can I cook beans in this way too?
Yes, absolutely. You can substitute chickpeas with cannellini beans.
Can I prepare this recipe in advance?
Yes, you just need to heat them up when ready to use.
