Best 3 Chickpeas In Tomato Sauce Recipes
**Chickpeas in Tomato Sauce: A Flavorful and Versatile Dish**
Chickpeas in tomato sauce is a classic comfort food that is enjoyed by people of all ages. This hearty and flavorful dish is made with simple ingredients that are easy to find and affordable. The main ingredients include chickpeas, tomatoes, onions, garlic, and herbs. The chickpeas are cooked in a flavorful tomato sauce until they are tender and creamy. This dish can be served on its own or as a side dish with grilled meats or fish. It is also a great option for vegetarians and vegans. In this article, you will find three delicious recipes for chickpeas in tomato sauce. The first recipe is a classic Italian version of the dish, made with fresh tomatoes, onions, garlic, and herbs. The second recipe is a Spanish version, made with a smoky paprika sauce. The third recipe is a Moroccan version, made with a spicy harissa sauce. No matter which recipe you choose, you are sure to enjoy this delicious and versatile dish.
CHICKPEAS IN TOMATO SAUCE
My friend Brandon gave me this recipe. It is everything I could want in a recipe: quick, easy, cheap, nutritious, and super delicious. You can add extra spices (curry powder, etc.) if you like. Serve with rice and/or naan.
Provided by Prose
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over medium heat. Add cumin seeds and cook for 1 minute, or just add powder. Stir in the ginger, crushed red pepper, and onions. Cook until onions are soft, about 5ish minutes.
- Add tomatoes and cook for 5 more minutes, until nice and saucy. Season with salt and pepper.
- Add chickpeas and cook for 5 minutes more. Garnish with cilantro. Yummies.
Nutrition Facts : Calories 394.1, Fat 10.1, SaturatedFat 1.5, Sodium 844.2, Carbohydrate 65.1, Fiber 13.2, Sugar 1.7, Protein 14
PASTA WITH CHICKPEA-TOMATO SAUCE
Garlic and red-pepper flakes give this protein- and fiber-rich pasta dish a kick.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
- While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
- Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.
Nutrition Facts : Calories 594 g, Fat 8 g, Fiber 15 g, Protein 26 g
ROASTED EGGPLANT AND CHICKPEAS WITH TOMATO SAUCE
Eggplant is always a good, substantial vegetable to use for a vegetarian main dish. The chickpeas and the feta provide plenty of protein. Vegans can leave out the feta and substitute sugar or agave nectar for the honey.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the tomato sauce. Heat 1 tablespoon of the olive oil in a heavy skillet or wide saucepan over medium heat, and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds, and add the tomatoes, honey, salt to taste and cinnamon. Cook over medium heat until the tomatoes have cooked down and the sauce is fragrant, about 20 minutes. Taste and adjust seasonings.
- Meanwhile, heat the oven to 425 degrees. Line a baking sheet with aluminum foil and brush the boil with olive oil. Place the eggplant slices on the baking sheet, salt lightly and brush with olive oil. Place in the oven and bake 20 minutes, or until eggplant is lightly browned and soft all the way through. Remove from the heat. Fold the aluminum foil over and crimp the edges together so that the eggplant steams as it cools. Do this in batches if you need more than one baking sheet. Turn the oven down to 350 degrees.
- Oil a 2-quart baking dish or gratin. Place the chickpeas in the baking dish and stir in 1 cup of the tomato sauce. Layer the eggplant over the chickpeas and top with the remaining tomato sauce. Sprinkle the feta over the top and drizzle on any remaining olive oil. Sprinkle with the oregano and cover tightly with foil. Bake 30 minutes. Uncover and bake another 10 minutes, until the dish is bubbling.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 789 milligrams, Sugar 12 grams
Tips:
- Soak the chickpeas overnight or for at least 8 hours before cooking. This will help them cook more evenly and reduce their cooking time.
- Use a variety of spices to flavor the chickpeas. Cumin, coriander, paprika, and chili powder are all good choices.
- Add vegetables to the dish for extra flavor and nutrition. Chopped onions, carrots, celery, and bell peppers are all good options.
- Simmer the chickpeas in the tomato sauce for at least 30 minutes to allow the flavors to meld.
- Serve the chickpeas in tomato sauce with rice, quinoa, or bread.
Conclusion:
This recipe for chickpeas in tomato sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chickpeas are a good source of protein and fiber, and the tomato sauce is packed with flavor. This dish is also a good source of vitamins and minerals, including vitamin C, potassium, and iron. Serve this dish with your favorite sides, such as rice, quinoa, or bread, and enjoy a healthy and satisfying meal.
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