Chickpeas all’Arrabbiata Recipe

Introduction

Chickpeas all’Arrabbiata is a spicy and comforting Italian dish featuring tender chickpeas simmered in a garlicky, chili-infused tomato sauce. It’s simple to make and perfect for a satisfying weeknight meal.

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, to taste
• 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, cooking and stirring frequently until the mixture is very fragrant and the garlic just begins to turn pale golden, about 5 minutes. Be careful not to brown the garlic.
2. Step 2: Add the whole peeled tomatoes with their juices. Increase the heat to medium-high and bring the sauce to a simmer. Reduce the heat to maintain a gentle simmer and break up the tomatoes into small pieces with a wooden spoon. Cook for 10 minutes.
3. Step 3: Stir in the rinsed chickpeas and season with salt. Continue to simmer the mixture, stirring occasionally, until it thickens, about 15 minutes more.
4. Step 4: Taste and adjust seasoning with additional salt and crushed red pepper if desired. Serve the chickpeas over no-stir polenta if using, and garnish with freshly shaved Parmesan cheese.

Tips & Variations

• For a creamier texture, gently mash some of the chickpeas while cooking.
• Adjust the heat by adding more crushed red pepper to suit your spice preference.
• Try adding fresh herbs like parsley or basil just before serving for extra freshness.
• Serve with crusty bread instead of polenta for a different accompaniment.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 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 dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook dried chickpeas beforehand. Using canned chickpeas is much quicker and convenient.

Is this dish very spicy?

The heat level can be adjusted by varying the amount of crushed red pepper. Start with the recipe amount and add more if you like more spice.

Chickpeas all’Arrabbiata Recipe

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★★★★★

4.9 from 64 reviews

Chickpeas all’Arrabbiata is a spicy and hearty Italian-inspired stew featuring chickpeas simmered in a fragrant, garlicky tomato sauce with crushed red pepper for a fiery kick. This flavorful dish is perfect served over creamy polenta and topped with freshly shaved Parmesan cheese, making it a comforting and satisfying meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 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 (optional)
• Freshly shaved Parmesan cheese (optional), for serving

Instructions

1. Heat the olive oil and garlic: Warm the olive oil in a large pot over medium-low heat. Add the thinly sliced garlic and 1 teaspoon of crushed red pepper. Cook while stirring frequently until the garlic is very fragrant and begins to turn pale golden, about 5 minutes. Be careful not to let the garlic brown as it could become bitter.
2. Add and simmer tomatoes: Pour in the canned whole peeled tomatoes along with their juices. Increase the heat to medium-high and bring the mixture to a simmer. Then reduce the heat to maintain a gentle simmer and use a wooden spoon to break up the tomatoes into small pieces. Let it cook for 10 minutes to develop flavor and slightly thicken the sauce.
3. Incorporate chickpeas and season: Stir in the rinsed chickpeas and season with salt to taste. Continue to simmer the mixture, stirring occasionally, until the sauce thickens and the flavors meld, about 15 minutes more.
4. Adjust seasoning and serve: Taste the chickpea stew and add more salt or crushed red pepper if needed to suit your preference. Serve hot over no-stir polenta if desired, and garnish with freshly shaved Parmesan cheese for a rich finishing touch.

Notes

• Do not brown the garlic; it should remain pale golden to avoid bitterness.
• Adjust the amount of crushed red pepper to control the spice level to your liking.
• Serving with polenta or Parmesan cheese is optional but adds creamy texture and richness.
• This dish can be made vegan by omitting Parmesan cheese or using a vegan alternative.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

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