Chickpeas Italienne
Submitted by mel520
Chickpeas simmered in a thick Italian tomato sauce with basil, oregano, and a surprising dash of cinnamon. Serve over pasta, rice, or mashed potatoes for a hearty vegan meal.
YIELD
4 servingsPREP
10 minCOOK
60 minREADY
70 minItalian grandmothers have been stretching a can of tomatoes and a bag of dried chickpeas into a filling dinner for generations, and this recipe follows that same wise tradition.
Chickpeas cook until tender, then get folded into a rich tomato sauce built on sauteed onion, garlic, basil, and oregano.
The secret touch? A dash of cinnamon that adds warmth without making it taste like dessert.
Serve it over mashed potatoes for comfort, pasta for tradition, or rice for something lighter.
Chef Tips
- Canned chickpeas save you 50 minutes. Rinse them well and add them straight to the sauce.
- The cinnamon is subtle but essential. It rounds out the acidity of the tomatoes in a way that sugar never could.
- Let the sauce thicken until it clings to a spoon. Thin, watery sauce is the enemy of a satisfying plate.
Ingredients
Directions
Rinse chickpeas, place in fresh water and cook for 50 minutes or until tender.
Heat oil in large pot and sauté onions and garlic for a few minutes.
Add the tomatoes and tomato paste.
Bring to a boil, lower heat and add the rest of the ingredients.
Simmer for about 10 minutes or until the sauce has thickened.
Serve with mashed potatoes and green vegetables or pasta or rice.
Can substitute one large can of chickpeas, rinse well before using.
Can substitute canned tomatoes for one pound of fresh tomatoes, diced.
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