Recipe: Tomato-Braised Chickpeas (Ceci al Pomodoro)
Category: Side Dish
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Dried chickpeas | 300g |
| Bay leaf | 1 |
| Baking soda | 1 pinch |
| Canned peeled tomatoes | 250g |
| Tomato paste | 10g |
| Garlic | 1 clove |
| Red wine | 50g |
| Dried chili pepper | 1 |
| Fresh sage | to taste |
| Fresh rosemary | to taste |
| Oregano | to taste |
| Extra virgin olive oil | to taste |
| Salt | to taste |
| Black pepper | to taste |
Instructions:
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Prep the Chickpeas: Begin by soaking the dried chickpeas in cold water with a pinch of baking soda for at least 12 hours or overnight. This will help soften them for cooking.
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Cook the Chickpeas: After soaking, drain and rinse the chickpeas. Place them in a pot, cover with fresh water, and bring to a boil. Add the bay leaf. Lower the heat and cook the chickpeas for about 70 minutes, or until they are tender but still hold their shape. Keep an eye on them to make sure they don’t overcook and become mushy. Set aside about 2 cups of the cooking water.
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Prepare the Tomato Sauce: In a separate large saucepan, heat a drizzle of extra virgin olive oil over medium heat. Add the garlic, dried chili pepper, and fresh herbs (sage, rosemary, oregano). Sauté for about 2-3 minutes until fragrant, making sure the garlic doesn’t burn.
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Add the Tomatoes: Stir in the canned peeled tomatoes, crushing them lightly with a spoon or hands. Add the tomato paste and stir well to combine. Let the mixture simmer for about 5 minutes.
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Combine Chickpeas and Sauce: Add the cooked chickpeas to the tomato mixture. Stir to combine, ensuring the chickpeas are evenly coated with the sauce. Pour in about 2 ladles of the reserved cooking water from the chickpeas.
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Simmer Together: Increase the heat to medium-high and let the mixture simmer, uncovered, for an additional 10 minutes. This will allow the flavors to meld together and thicken the sauce.
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Finish and Serve: Season with salt and black pepper to taste. Before serving, remove the garlic clove (it should now be soft and easy to peel). Drizzle a little extra virgin olive oil over the dish for an added layer of flavor.
Serve the chickpeas in a bowl, ensuring each serving gets a generous amount of the tomato sauce. These Tomato-Braised Chickpeas are perfect as a side dish or a light main course.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~250 |
| Protein | ~11g |
| Carbohydrates | ~45g |
| Fiber | ~12g |
| Fat | ~7g |
| Sodium | ~350mg |
| Saturated Fat | ~1g |
These Tomato-Braised Chickpeas (Ceci al Pomodoro) offer a rich and comforting flavor, combining the heartiness of chickpeas with the freshness of a tangy tomato sauce. Ideal for any occasion, this dish brings warmth and satisfaction with a delightful balance of savory, spicy, and herbal notes.
