Chickpeas in Tomato Sauce Recipe

by Lucia Stansbie

Chickpeas in tomato sauce is a delectable harmony of hearty legumes and vibrant flavors. In this comforting dish, chickpeas, those versatile gems, intertwine with a rich, velvety tomato sauce. Cooking different legumes in tomato sauce as an alternative to tinned baked beans works!

Conventional baked beans can have a very high sugar content and are full of preservatives, so homemade versions can be healthier. They can be batch-cooked, saving plenty of time and money.

INGREDIENTS:

x1 chickpeas tin or 400gr of chickpeas in a glass jar

x1 tin passata or 44gr of passata in a glass bottle

x1/2 finely diced onion

x1 crushed garlic clove

A dash of maple syrup

Salt and pepper to taste

Optional – some smoked paprika

METHOD:

• Heat a non-stick pan to low/medium heat. Start by sauteing onion until translucent, then add in garlic.

• Next, add the passata, salt, pepper, and if using the paprika, into the pan. Let the mixture simmer for a few minutes, then add a dash of maple syrup. Add in the chickpeas and cook for an extra 10/15 minutes, covered, stirring it every couple of minutes but ensuring the chickpeas don’t get too smashed. Add in some water if the sauce becomes too thick.

• Turn off the heat, give it a taste, and add more salt if needed. Your chickpea in tomato sauce is ready to be served!