Chickpeas all’Arrabbiata Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://bitesizedbenny.com/chickpeas-allarrabbiata-recipe/
