Tulo

Braised Chickpeas with Tomatoes and Rosemary Recipe

Canned chickpeas simmer directly in a quick tomato-rosemary sauce, and mashing a portion of them against the pan thickens the braise into something closer to a stew, no separate roux or blending step needed.

Prep
10 min
Cook
25 min
Total
35 min
Servings
4

Ingredients

Servings4
  • 2 (15-oz) cans canned chickpeas (garbanzo beans), drained and rinsed
  • 3 tbsp extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 (28-oz) can crushed tomatoes
  • 2 tsp fresh rosemary, chopped
  • 1/2 tsp red pepper flakes
  • 5 oz baby spinach
  • 1/2 cup grated Parmesan cheese
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper

Nutrition per serving

Calories
405
Protein
20g
Carbs
52g
Fat
16g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Heat the olive oil in a large skillet or Dutch oven over medium heat.
  2. 2Add the chopped onion and cook, stirring occasionally, for 5-6 minutes until softened and translucent.
  3. 3Add the garlic and red pepper flakes and cook for 1 minute, stirring constantly, until fragrant.
  4. 4Stir in the crushed tomatoes, rosemary, salt, and pepper. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
  5. 5Add the chickpeas to the sauce. Use the back of a spoon to lightly mash about a quarter of them against the side of the pan, then simmer uncovered for 10 minutes.
  6. 6Stir in the baby spinach a handful at a time, letting it wilt into the sauce for 2-3 minutes.
  7. 7Remove from the heat and stir in half the Parmesan. Taste and adjust salt and pepper, then top with the remaining Parmesan before serving.

Tips & variations

  • Swap the baby spinach for chopped kale or Swiss chard; just add it a minute or two earlier since sturdier greens take longer to wilt.
  • For a smokier version, stir in sliced Spanish chorizo or diced pancetta with the onion.
  • If starting from dried chickpeas, soak 1 cup overnight and simmer until tender (about 60-90 minutes on the stovetop, or 35-40 minutes in a pressure cooker) before using them in place of the canned chickpeas.
  • Serve over rice, couscous, or with crusty bread for dipping into the sauce.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of water or broth to loosen the sauce, since it thickens as it sits. Freeze for up to 3 months; thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • Rinsing canned chickpeas well removes the starchy canning liquid, which otherwise makes the sauce taste slightly metallic.
  • A rind of Parmesan simmered in the sauce during step 4 adds extra savory depth; just fish it out before serving.

FAQ

Can I use dried chickpeas instead of canned?

Yes. Soak 1 cup of dried chickpeas overnight, then simmer until tender before adding them to the sauce in place of the two cans; dried chickpeas roughly double in volume once cooked.

Is this recipe vegan?

It's vegan if the Parmesan is omitted or swapped for a plant-based hard cheese; the rest of the ingredients are naturally dairy-free.

Why mash some of the chickpeas instead of leaving them all whole?

Mashing a portion releases their starch directly into the sauce, thickening it into a stew-like consistency without needing flour or cream.

Can I make this ahead of time?

Yes, the flavor actually improves after a day in the fridge as the rosemary and garlic infuse further into the sauce; just stir in the spinach fresh when reheating if you prefer brighter color and texture.

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