Description
Chickpeas all’Arrabbiata is a spicy, comforting Italian-inspired dish featuring tender chickpeas simmered in a vibrant, garlicky tomato sauce infused with crushed red pepper. Perfect for a hearty vegetarian meal served on its own or over creamy polenta, and optionally garnished with freshly shaved Parmesan for an extra layer of flavor.
Ingredients
Scale
Sauce
- 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
Chickpeas
- 2 (15- to 16-ounce) cans chickpeas, rinsed
Optional Accompaniments
- No-stir polenta (optional)
- Freshly shaved Parmesan cheese (optional), for serving
Instructions
- Prepare the flavored oil: Heat the olive oil in a large pot over medium-low heat. Add the thinly sliced garlic cloves and crushed red pepper. Cook, stirring frequently, until the mixture becomes very fragrant and the garlic starts turning pale golden, approximately 5 minutes. Avoid browning the garlic to prevent bitterness.
- Add and simmer tomatoes: Pour in the whole peeled tomatoes along with their juices. Increase the heat to medium-high until the sauce comes to a simmer. Reduce the heat to maintain a gentle simmer and use a wooden spoon to break up the tomatoes into smaller pieces. Continue simmering for about 10 minutes to develop flavors.
- Incorporate chickpeas and season: Stir in the rinsed chickpeas and season with salt. Allow the mixture to simmer, stirring occasionally, until the sauce thickens and the flavors meld, about 15 minutes more.
- Adjust seasoning and serve: Taste the chickpeas all’Arrabbiata and add more salt or crushed red pepper as desired to enhance the heat and seasoning. Serve the dish warm, optionally over no-stir polenta, and garnish with freshly shaved Parmesan cheese if preferred.
Notes
- For a smoother sauce, crush the tomatoes finely or use an immersion blender before adding chickpeas.
- Adjust crushed red pepper quantity based on heat preference; start small if sensitive to spice.
- Polenta makes a excellent base, balancing the spicy sauce beautifully.
- Use gluten-free polenta to keep the meal gluten-free.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish is vegetarian and can be made vegan by omitting Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: chickpeas, arrabbiata, spicy Italian, tomato sauce, vegetarian, polenta, easy dinner
