Chickpeas in tomato sauce
by Lucia Stansbie
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.
*1 chickpeas tin or 400gr of chickpeas in a glass jar.
*1 tin passata or 44gr of passata in a glass bottle
*1/2 finely diced onion
*1 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!