This a great recipe to make a super tasty taco/burrito filling that is not just beans! Tomato sauce is a key ingredient in this dish – a great source of anti-inflammatory antioxidants including lycopene. Lycopene ability to protect cells from oxidative stress makes it valuable in maintaining the health of tissues and organs and this…
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.
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
• 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!