Chickpeas in Tomato Sauce is a hearty and flavorful dish that is perfect for a quick weeknight dinner or a cozy weekend meal. It combines the earthiness of chickpeas with the rich taste of tomatoes, creating a dish that is both satisfying and nutritious. Whether served over pasta or creamy polenta, this recipe is sure to become a staple in your kitchen. With a handful of simple ingredients and a few easy steps, you can whip up a delicious meal that’s bursting with flavor.
Why This Recipe Is Reliable
This recipe for Chickpeas in Tomato Sauce is reliable not just for its simplicity but also for its adaptability. It’s a forgiving dish that allows you to use whatever vegetables you have on hand, and it can be easily scaled up or down depending on your needs. Not to mention, it’s packed with protein and fiber, making it a healthy choice for any meal. The combination of spices and the depth of flavor from the tomatoes will keep your taste buds dancing, ensuring that this dish never feels repetitive.
Ingredient Breakdown
Here’s what you’ll need to create this delicious Chickpeas in Tomato Sauce:
- 1 teaspoon olive oil – For sautéing the vegetables and adding richness.
- 1 chopped medium onion – Provides a sweet and savory base.
- 2 cloves minced garlic – Adds a fragrant kick to the sauce.
- 1 finely shredded medium zucchini – Introduces a subtle texture and extra nutrients.
- 1 cup finely shredded carrots – Adds sweetness and vibrant color.
- 1 teaspoon dried oregano – Brings a classic Italian flavor.
- 1 teaspoon dried parsley – Enhances the freshness of the dish.
- ½ teaspoon crushed red pepper – For a hint of heat; adjust to your taste.
- ½ cup balsamic vinegar – Adds depth and a slight tanginess.
- 28-ounce can crushed tomatoes (I use Tuttorosso, which has basil) – Forms the rich base of the sauce.
- 16-ounce can chickpeas, rinsed and drained – The star of the dish, providing protein and texture.
- Salt and pepper – To taste, enhancing all the flavors.
- Pasta or polenta for serving – A comforting base to soak up the sauce.
Prep & Cook Tools
- Large skillet – Ideal for sautéing and simmering the sauce.
- Cutting board and knife – For chopping vegetables.
- Wooden spoon – Perfect for stirring the sauce and preventing sticking.
- Measuring cups and spoons – For accurate ingredient measurement.
Chickpeas in Tomato Sauce in Steps
Step 1: Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 2: Add the Vegetables
Next, add the shredded zucchini and carrots to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Step 3: Season the Mixture
Sprinkle in the dried oregano, dried parsley, and crushed red pepper. Stir to coat the vegetables evenly with the spices, allowing them to toast slightly for about a minute.
Step 4: Deglaze with Balsamic Vinegar
Pour in the balsamic vinegar, scraping up any browned bits from the bottom of the skillet. Let it simmer for a minute to reduce slightly.
Step 5: Add the Tomatoes and Chickpeas
Stir in the crushed tomatoes and chickpeas (make sure to rinse and drain them first). Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
Step 6: Simmer and Serve
Allow the sauce to simmer for about 15-20 minutes, stirring occasionally, until it thickens slightly. Serve hot over your choice of pasta or polenta.
Substitutions by Diet
- Vegan: This recipe is naturally vegan as it contains no animal products.
- Gluten-Free: Serve over gluten-free pasta or polenta to keep it gluten-free.
- Low-Carb: Substitute pasta with spiralized zucchini or cauliflower rice.
- Spicy: Add more crushed red pepper or fresh chili peppers for heat.
Watch Outs & How to Fix
While making Chickpeas in Tomato Sauce, there are a few things to keep in mind:
- Too Thick? – If the sauce becomes too thick, add a splash of water or vegetable broth to reach your desired consistency.
- Too Acidic? – If the sauce tastes too acidic, balance it out with a teaspoon of sugar or a pinch of baking soda.
- Not Enough Flavor? – Adjust seasoning with additional salt, pepper, or herbs to enhance the flavor.
Storing Tips & Timelines
This Chickpeas in Tomato Sauce can be stored in the refrigerator for up to 4 days. To reheat, simply warm it in a skillet over medium heat, adding a splash of water if necessary to loosen the sauce. You can also freeze the leftovers for up to 3 months. Just make sure to let it cool completely before transferring it to an airtight container.
Chickpeas in Tomato Sauce FAQs
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas! Just make sure to soak and cook them beforehand. About 1 cup of dried chickpeas will yield approximately 2 cups cooked.
What can I serve with Chickpeas in Tomato Sauce?
This dish pairs beautifully with a variety of sides like Creamy Golden Rice With Spiced Chickpeas, or you can serve it with a side salad for a refreshing contrast.
How can I make this recipe spicier?
If you enjoy a bit of heat, feel free to add more crushed red pepper or toss in some chopped jalapeños while cooking.
Can I add other vegetables to this dish?
Absolutely! This recipe is versatile, so feel free to add in bell peppers, spinach, or any other vegetables you have on hand.
Ready, Set, Cook
Now that you have everything you need to make this delicious Chickpeas in Tomato Sauce, it’s time to get cooking! Gather your ingredients, follow the simple steps, and enjoy a wholesome meal that is sure to please. With its robust flavors and satisfying texture, this dish is not just a meal; it’s a celebration of the humble chickpea.
Chickpeas in Tomato Sauce
Ingredients
Equipment
Method
- In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Next, add the shredded zucchini and carrots to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Sprinkle in the dried oregano, dried parsley, and crushed red pepper. Stir to coat the vegetables evenly with the spices, allowing them to toast slightly for about a minute.
- Pour in the balsamic vinegar, scraping up any browned bits from the bottom of the skillet. Let it simmer for a minute to reduce slightly.
- Stir in the crushed tomatoes and chickpeas (make sure to rinse and drain them first). Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
- Allow the sauce to simmer for about 15-20 minutes, stirring occasionally, until it thickens slightly. Serve hot over your choice of pasta or polenta.
Notes
- For extra flavor, try adding fresh herbs like basil or thyme.
- This dish can be made ahead and stored in the fridge for up to 4 days.
- To freeze, allow to cool completely before storing in airtight containers.
