Chickpeas all’Arrabbiata Recipe

Introduction

Chickpeas all’Arrabbiata is a flavorful Italian-inspired dish featuring tender chickpeas simmered in a spicy tomato sauce. It’s perfect as a hearty main or a comforting side, bursting with garlic and crushed red pepper for a gentle kick.

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 teaspoon crushed red pepper, plus more as desired
• 1 (28-ounce) can whole peeled tomatoes
• 2 (15- to 16-ounce) cans chickpeas, rinsed
• Salt
• No-stir polenta (optional)
• Freshly shaved Parmesan cheese (optional), for serving

Instructions

1. Step 1: Heat the olive oil in a large pot over medium-low heat. Add the garlic and crushed red pepper, stirring frequently until fragrant and the garlic is just turning pale golden, about 5 minutes. Be careful not to let the garlic brown.
2. Step 2: Add the whole peeled tomatoes with their juices. Increase the heat to medium-high and bring to a simmer. Reduce the heat and simmer gently, breaking up the tomatoes with a wooden spoon, for 10 minutes.
3. Step 3: Stir in the rinsed chickpeas and season with salt. Continue to simmer, stirring occasionally, until the sauce thickens, about 15 minutes.
4. Step 4: Taste and adjust seasoning with additional salt and crushed red pepper as desired. Serve warm, optionally over no-stir polenta, and garnish with freshly shaved Parmesan cheese.

Tips & Variations

• For a milder version, reduce the crushed red pepper or omit it entirely.
• Adding fresh herbs like basil or parsley at the end brightens the dish.
• Swap chickpeas for cannellini beans for a creamier texture.
• Serve with crusty bread to soak up the spicy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, fresh ripe tomatoes can be used. Blanch, peel, and crush about 2 pounds of tomatoes to substitute for the canned tomatoes, but be aware the sauce may be lighter in flavor.

Is this recipe vegan-friendly?

The main dish is vegan, but Parmesan cheese is optional and not vegan. You can omit the cheese or use a vegan cheese alternative to keep it plant-based.

Chickpeas all’Arrabbiata Recipe

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★★★★★

4.6 from 108 reviews

Chickpeas all’Arrabbiata is a vibrant and comforting Italian-inspired dish featuring tender chickpeas simmered in a spicy tomato sauce infused with garlic and crushed red pepper. This hearty, rustic stew is perfect served over creamy polenta and garnished with freshly shaved Parmesan cheese, delivering a rich combination of bold flavors that warm the soul.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chickpeas all’Arrabbiata

• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 teaspoon crushed red pepper, plus more as desired
• 1 (28-ounce) can whole peeled tomatoes
• 2 (15- to 16-ounce) cans chickpeas, rinsed
• Salt, to taste

Optional Serving Ingredients

• No-stir polenta (as desired)
• Freshly shaved Parmesan cheese, for garnish

Instructions

1. Infuse the Oil: Heat the olive oil in a large pot over medium-low heat. Add the thinly sliced garlic and crushed red pepper. Cook, stirring frequently, until the mixture becomes very fragrant and the garlic starts to turn pale golden, about 5 minutes. Avoid browning the garlic to prevent bitterness.
2. Simmer the Tomatoes: Pour in the whole peeled tomatoes with their juices. Increase the heat to medium-high and bring the mixture to a simmer. Then reduce the heat and continue to simmer gently, breaking the tomatoes into smaller pieces with a wooden spoon. Let cook for 10 minutes to develop the sauce.
3. Add Chickpeas and Season: Stir in the rinsed chickpeas, season with salt, and simmer the mixture while stirring occasionally. Continue cooking until the sauce thickens and flavors meld, approximately 15 minutes.
4. Adjust Seasoning and Serve: Taste the stew and adjust salt and crushed red pepper to your preference for heat and flavor. For serving, spoon the stew over no-stir polenta if desired, and top with freshly shaved Parmesan cheese for a creamy, savory finish.

Notes

• Do not brown the garlic to keep the dish’s flavor clean and slightly sweet.
• Adjust crushed red pepper to taste if you prefer a milder or spicier dish.
• This dish pairs beautifully served over creamy polenta or crusty bread to soak up the sauce.
• Use high-quality canned tomatoes for best flavor.
• Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop.

Keywords: chickpeas, arrabbiata, spicy tomato sauce, Italian stew, vegetarian, polenta, garlic, crushed red pepper, easy dinner