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5.0 from 6 votes

Greek Inspired Chickpeas Cooked in Tomato Sauce

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 2
Course: Main Course
Cuisine: Mediterranean , Greek , Vegan

Ingredients

  • ¼ cup olive oil
  • 1 cup dry chickpeas or 2 cans cooked chickpeas
  • 1 small onion chopped
  • ¼ cup olive oil
  • 1 carrot chopped
  • 1 red bell pepper chopped
  • 1 can of chopped tomatoes 16 ounces
  • ½ teaspoon sugar
  • Salt/Pepper to taste
  • chopped parsley

Instructions

    Cup of Yum
  1. If you are using dry soak chickpeas overnight.
  2. If you are using dry chickpeas rinse and put in a pot, add water so the beans are covered by about 3 inches and the bay leaf. Cook for about an hour until the beans are soft. Half way through cooking add the chopped onion, pepper and carrot. If you are using canned chickpeas, you can just boil the carrots, pepper and onion for about 20 minutes and drain.
  3. Once the chickpeas are cooked, drain them along with the other vegetables and set aside.
  4. In a pan heat the olive oil, and sauté the chickpea mixture for a few minutes. Add the tomato sauce and sugar and mix well and let it simmer for about 15 minutes until all liquids has been absorbed. You can add small amounts of hot water if needed during the cooking.
  5. Remove from heat. Add salt and pepper and sprinkle with some parsley.
  6. Enjoy this as is, with a slice of bread or with a piece of feta cheese if you are eating dairy.