Skip to content
Menu
Simple Pot of Chickpeas with Roasted Tomatoes
Main

Simple Pot of Chickpeas with Roasted Tomatoes

1 h 30 minServes 6Nutri-Score A€
from @startwithbeans27 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • dried chickpeas (soaked overnight)Pantry400 g
  • tomatoes (halved)Produce600 g
  • onion (peeled and halved)Produce1 piece
  • garlic (cloves, peeled)Produce4 pieces
  • bay leafSpices1 piece
  • olive oilPantry45 ml
  • waterOther2 litres
  • saltSpices8 g

per serving

Nutrition

315kcal

Carbs
43 g
Proteins
15 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Baking dish
  • Oven
  • Colander

step by step

Method

  1. Soak the chickpeas

    • Rinse the dried chickpeas and cover generously with cold water.
    • Leave to soak overnight, then drain.
    Step 1

  2. Roast the tomatoes

    • Heat the oven to 200 °C.
    • Arrange the halved tomatoes in a baking dish, drizzle with olive oil and season with salt.
    • Roast until soft and lightly caramelized.
    Step 2

  3. Simmer the chickpeas

    • Put the drained chickpeas in a stockpot with the water, onion, garlic and bay leaf.
    • Bring to a boil, then lower the heat and simmer until tender.
    • Skim any foam from the surface as it cooks.
    Step 3

  4. Season and serve

    • Add salt near the end of cooking and taste the broth.
    • Serve the chickpeas in their broth with the roasted tomatoes and a drizzle of olive oil.
    Step 4
Get Mezze