Braised Chickpeas In Tomato
I created this dish because I felt like making bolognese but I wanted something vegetarian and happened to have a couple of tins of chickpeas in the pantry. This recipe uses some of my favourite elements of bolognese like cooking a soffritto to begin the base of the dish and cooking low and slow allowing the flavours to all melt together.
This is a great one for a vegan or vegetarian dinner party or even just something to prepare to eat throughout the week, especially as it’s even better for leftovers and stores very well in the fridge or freezer.
I love to finish it with a sprinkle of fresh herbs, and sometimes a crumble of feta on top. Serve it with rice, bread or cauliflower rice and roasted broccolini for a tasty and healthy dinner.
Braised Chickpeas In Tomato
This recipe uses some of my favourite elements of bolognese like cooking a soffritto to begin the base of the dish and cooking low and slow allowing the flavours to all melt together.
Serves:
4
Prep time:
15 minutes
Cook time:
45 minutes
INGREDIENTS
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stick celery, finely chopped
- 2 cloves garlic, crushed
- 2 tsp smoked paprika
- 2 cups (500ml) passata
- 2 cups chickpeas, cooked OR drained
- 1 cup cherry tomatoes, pierced with a knife
- 1 cup (250ml) chicken OR vegetable stock
- 2 tbsp capers
- Salt and pepper to taste
METHOD
- Heat olive oil in a large pot or heavy set pan over a medium heat. Add in the onion, carrot, celery and garlic. Cook for 10 minutes, stirring occasionally. You want to cook this low and slow, without building up too much browning while still becoming fragrant and translucent.
- Add in the paprika and cook for a further minute. Pour in the passata and allow it to cook for 4-5 minutes.
- Add in the chickpeas, tomatoes and stock. Season with salt and pepper. Place lid on and bring to the boil then reduce the heat to low and allow to simmer, partially covered for 30 minutes. Check every 10 minutes and give it a stir. You may wish to add more liquid if it is reducing too much.
- Stir through the capers at the last minute and serve.
Notes
- Vegan Option: Opt for the vegetable stock instead of the chicken stock.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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