Chickpeas in Tomato Sauce with Chickpea Cream
Servings: 4 servings
Calories:
Tender chickpeas and leafy greens simmer in a rich tomato sauce and are served over a smooth chickpea cream flavored with tahini, lemon, garlic, and ground yellow mustard seed. This hearty plant-based dinner shows just how differently the same humble chickpea can behave when served whole and blended.
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Equipment
- Deep skillet or heavy sauté pan
- High speed Blender
- Cutting Board and chef's knife
Ingredients
Chickpeas in Tomato Sauce
- 1 medium onion finely diced (about 1 cup)
- 1 medium carrot finely diced (about 1 cup)
- 1 celery stalk finely diced (about 1 cup)
- 2 tablespoons tomato paste
- 2 cups plain passata strained tomatoes, without added oil
- 3 cups cooked chickpeas drained and rinsed (about 2 [15 ounce] cans)
- ½ cup water or low-sodium vegetable broth plus more as needed
- 4 cups chopped Swiss chard, kale, or spinach
- 2 teaspoons dried basil
- Salt and freshly ground black pepper to taste
- ⅛ teaspoon red pepper flakes optional
- 1-2 teaspoons minced fresh parsley and sweet paprika, optional, for garnish
Chickpea Cream
- 1½ cups cooked chickpeas drained and rinsed (about 1 [15 ounce] can) in addition to those above
- 2 tablespoons tahini
- 1 tablespoon lemon juice or lemon balsamic vinegar and the brand I love is California Balsamic
- 1 small garlic clove
- 1 teaspoon ground yellow mustard seed
- ½ cup warm water plus more as needed
- Salt and freshly ground black pepper to taste
Instructions
- Soften the vegetables by placing the onion, carrot, and celery in a large, deep skillet with ¼ cup water or broth. Cook over medium heat for 8–10 minutes, stirring occasionally, until softened. Add small splashes of water as needed to prevent sticking.
- Build the tomato sauce by stirring in the tomato paste. Cook for 1 minute. Add the passata, chickpeas, and ½ cup water or broth. Bring to a gentle simmer.
- If using kale or chard, stir it in now. Simmer gently for 12–15 minutes, until the greens are tender and the sauce coats the chickpeas. If using spinach, add it during the last 2–3 minutes. Add more liquid if the sauce becomes too thick.
- Meanwhile, blend all the cream ingredients until smooth. Add more warm water, a tablespoon at a time, until soft enough to spread across a plate. Taste and adjust the lemon, salt, and pepper.
- To finish and serve, season the tomato chickpeas to taste. Spoon the chickpea cream onto plates or shallow bowls, then top with the warm chickpeas, tomato sauce, and greens.
Notes
- Serving suggestion: Serve with whole-grain bread or a small portion of cooked farro or brown rice.
- Small-batch option: Halve all ingredients for two servings.
- The balsamic vinegar brand I love is California Balsamic. Their delicious SOS-free flavored vinegars contain no added salt, oil, or sugar and are incredibly versatile—use them in recipes, drizzle them over salads and vegetables, or enjoy them as a dipping or finishing sauce.
