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