Chickpeas in Tomato Sauce

A bowl of tomato chickpeas with spoon and toasted bread beside.

5 from 10 votes

This chickpea in tomato sauce recipe is rich, hearty, and packed with flavors! An easy one-pan recipe that only calls for 7 ingredients and is ready in 30 minutes. Serve it on pasta, with baked potatoes, or on toast!

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 210kcal

Author: Meesha

Equipment

cast iron pan or a non-stick pan

Ingredients

1 medium onion diced
3 cloves garlic minced
1 can diced tomatoes about 410g/14.5oz
½ can tomato sauce aka passata/tomato puree (200g/7oz)
1 can chickpeas drained and rinsed (about 1 ½ cup cooked)
salt and pepper to taste
1 teaspoon maple syrup

Instructions

Heat up ½ tablespoon of neutral-tasting oil in a cast-iron skillet/non-stick pan over medium high heat. Once pan is heated, add onion in and saute until translucent, about 2-3 minutes.
1 medium onion
Add garlic in next and fry for a minute until fragrant.
3 cloves garlic
Pour in diced tomatoes, tomato sauce, salt, and pepper. Bring mixture to a boil, then stir in chickpeas. Let it simmer for 20-25 minutes, giving it a stir every couple of minutes.
1 can diced tomatoes , ½ can tomato sauce , 1 can chickpeas
Remove from heat, then stir in maple syrup. Add in more salt and pepper, if desired. It is ready to be served.
1 teaspoon maple syrup

Notes

Oil-free - Use ¼ cup of water or broth to saute your aromatics, adding more if the ingredients start sticking to the pan.

Helpful tips

If you prefer a smoother sauce, I recommend substituting the canned diced tomatoes with crushed tomatoes or an equal amount of tomato sauce.
Stir it every 5 minutes or so while cooking to prevent ingredients from sticking to the bottom of the pan.
If you like a thinner sauce, add some water or vegetable broth until desired consistency is achieved.
Stir in some fresh herbs like basil, parsley, or dill right before serving to boost the flavor profile of this tomato sauce chickpeas dish.

Storing -Store tomato chickpea in an airtight container, and it will last in the fridge for 4-5 days.

To freeze, portion it out into small containers, and you can freeze them for up to 3 months.

Reheating - For frozen ones, let them thaw completely in the fridge overnight or on the countertop for a couple of hours. You can then heat it on the stove or in the microwave oven. Add a splash of water if the mixture looks dry.

Nutrition