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Homemade Chickpeas in Tomato Sauce photo

Chickpeas in Tomato Sauce

This Chickpeas in Tomato Sauce is a hearty, comforting dish that's easy to make and packed with flavor!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon olive oil for sautéing the vegetables
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium zucchini finely shredded
  • 1 cup carrots finely shredded
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup balsamic vinegar
  • 28 ounce can crushed tomatoes use Tuttorosso for basil-infused taste
  • 16 ounce can chickpeas rinsed and drained
  • Pasta or polenta for serving

Equipment

  • Large skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Grater

Method
 

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté for about 3-4 minutes until translucent. Then, add the minced garlic and sauté for an additional minute.
  3. Stir in the finely shredded zucchini and carrots. Cook for another 5-6 minutes until softened.
  4. Sprinkle in the dried oregano, dried parsley, and crushed red pepper. Stir well and let the spices toast for about a minute.
  5. Add the balsamic vinegar to deglaze the pan. Let it simmer for about 2-3 minutes.
  6. Pour in the crushed tomatoes and bring to a gentle simmer.
  7. Stir in the chickpeas and season with salt and pepper. Allow to simmer for 15-20 minutes until slightly thickened.
  8. Serve over cooked pasta or polenta.

Notes

  • Using high-quality crushed tomatoes enhances the flavor significantly.
  • Feel free to add more crushed red pepper for extra heat.
  • Store leftovers in an airtight container for up to 4 days.