Name: Chickpeas all’Arrabbiata Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
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; Salt, to taste; 2 (15- to 16-ounce) cans chickpeas, rinsed; No-stir polenta (optional); Freshly shaved Parmesan cheese (optional), for serving

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Introduction

Chickpeas all’Arrabbiata is a simple Italian dish bursting with bold flavors from garlic, red pepper, and ripe tomatoes. It’s hearty, spicy, and perfect as a comforting meal on its own or served over creamy polenta.

A white plate holds a dish with two main layers: the bottom layer consists of a thick, yellow, slightly coarse textured base that looks soft and crumbly, while the top layer is a chunky red tomato sauce mixed with whole chickpeas, giving a textured look of round beige beans in the vibrant sauce. Scattered on top are thin, irregular, white cheese shavings, adding a light contrast. There are a few small pieces of red chili flakes sprinkled over the tomato sauce. A silver spoon rests on the right side of the plate, partly under the sauce, with some of the food on it. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat the olive oil in a large pot over medium-low heat. Add the garlic and crushed red pepper, cooking while stirring frequently until fragrant and the garlic begins to turn pale golden, about 5 minutes. Avoid letting the garlic brown.
Step 2: Add the whole peeled tomatoes with their juices. Increase heat to medium-high and bring to a simmer. Reduce heat and simmer, breaking up the tomatoes with a wooden spoon, for 10 minutes.
Step 3: Stir in the rinsed chickpeas and season with salt. Continue to simmer, stirring occasionally, until the sauce thickens, about 15 minutes more.
Step 4: Taste and adjust seasoning with additional salt and crushed red pepper if desired. Serve over no-stir polenta if using, and garnish with freshly shaved Parmesan cheese for extra richness.

Tips & Variations

Use fire-roasted tomatoes for a smoky depth of flavor.
Add fresh herbs like basil or parsley at the end for brightness.
For a vegan option, skip the Parmesan or use a plant-based alternative.
Serve the chickpeas with crusty bread instead of polenta for a different texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much. This dish can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a white plate filled with a base layer of soft, yellow mashed polenta with a slightly crumbly texture. On top, there is a thick layer of bright red tomato sauce mixed with whole chickpeas, giving a chunky and hearty look. Scattered over the sauce are thin, translucent slices of pale yellow cheese. A silver spoon rests on the right side of the plate, partially in the food, and the plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you need to soak and cook dried chickpeas beforehand until tender. Using canned chickpeas saves time and works well for this recipe.

How spicy is this dish?

The crushed red pepper gives a noticeable but balanced heat. You can adjust the amount to suit your taste, adding more for extra spice or less for a milder version.