Chickpeas all’Arrabbiata Recipe

Introduction

Chickpeas all’Arrabbiata is a vibrant, spicy Italian-inspired dish that combines tender chickpeas with a rich tomato sauce infused with garlic and crushed red pepper. It’s a comforting and flavorful meal perfect for a quick weeknight dinner or a cozy gathering.

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

1. Step 1: Heat the olive oil in a large pot over medium-low heat. Add the garlic and crushed red pepper and cook, stirring frequently, until the mixture is very fragrant and the garlic just begins to turn pale golden, about 5 minutes. Avoid browning the garlic.
2. Step 2: Add the whole peeled tomatoes with their juices. Increase the heat to medium-high and bring to a simmer. Reduce the heat and continue simmering, breaking up the tomatoes with a wooden spoon into small pieces, for 10 minutes.
3. Step 3: Stir in the rinsed chickpeas and season with salt. Simmer, stirring occasionally, until the mixture thickens, about 15 minutes more.
4. Step 4: Taste and adjust seasoning with additional salt and crushed red pepper as desired. Serve over no-stir polenta if using, and garnish with freshly shaved Parmesan cheese for added richness.

Tips & Variations

• For a milder version, reduce the amount of crushed red pepper or omit it entirely.
• Add fresh herbs like basil or parsley for a fresh finish.
• Try using fire-roasted tomatoes for a smoky depth of flavor.
• Serve with crusty bread for dipping if you prefer not to use polenta.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much. This dish can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but make sure to soak and cook dried chickpeas until tender before adding them to the sauce. Using canned chickpeas is quicker and more convenient.

Is this dish suitable for vegans?

The chickpeas all’Arrabbiata itself is vegan, but be sure to omit the Parmesan cheese or substitute it with a vegan alternative when serving.

Chickpeas all’Arrabbiata Recipe

Print Recipe

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Chickpeas all’Arrabbiata is a spicy Italian-inspired stew featuring tender chickpeas simmered in a flavorful tomato sauce infused with garlic and crushed red pepper. This comforting dish is perfect for a hearty vegetarian meal and can be served over creamy polenta with a sprinkle of Parmesan cheese for added richness.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Base 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

Optional Ingredients

• No-stir polenta (optional)
• Freshly shaved Parmesan cheese (optional), for serving

Instructions

1. Heat the oil and garlic: Heat the extra-virgin olive oil in a large pot over medium-low heat. Add the thinly sliced garlic and the crushed red pepper. Cook, stirring frequently, until the garlic is very fragrant and just starting to turn pale golden, about 5 minutes. Be careful not to let the garlic brown.
2. Simmer tomatoes: Add the whole peeled tomatoes along with their juices to the pot. Increase the heat to medium-high and bring the mixture to a simmer. Reduce the heat and simmer gently, breaking up the tomatoes into small pieces with a wooden spoon, for 10 minutes.
3. Add chickpeas and season: Stir in the rinsed chickpeas and season with salt. Continue to simmer the mixture, stirring occasionally, until it thickens, about 15 minutes more.
4. Adjust seasoning and serve: Taste the stew and add additional salt and crushed red pepper as needed for seasoning. For serving, you may choose to spoon the chickpeas all’Arrabbiata over no-stir polenta and garnish with freshly shaved Parmesan cheese if desired.

Notes

• Do not brown the garlic; it should be just pale golden for the best flavor.
• You can adjust the heat level by adding more crushed red pepper to taste.
• Serving over polenta is optional but adds a creamy texture contrast.
• Parmesan is an optional garnish for a richer taste but can be omitted for a vegan version.
• This dish stores well and can be refrigerated for up to 3 days.

Keywords: Chickpeas recipe, Arrabbiata sauce, Spicy chickpeas, Italian vegetarian dish, Polenta, Garlic tomato chickpeas