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Chickpeas for garnish

Chickpea Side Dish with Tomatoes

Stepping outside the usual side dishes and cooking with chickpeas! When we make a side, we usually reach for rice, buckwheat, steamed vegetables, or pasta. But chickpeas as a side dish in their own right will be something new for many.

Maria

Recipe author

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Composition / ingredients

Servings:

Chickpeas

250

Water

Tomatoes (diced, in their own juice)

400

Garlic

Tomato paste

Olive oil

Dried oregano

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 3 g

Fats 19 % 3 g

Carbohydrates 63 % 10 g

85 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather your ingredients. To make this chickpea side dish you'll need: about 4 cups (1 liter) of water; 14 oz (400 g) diced tomatoes in their juice; 1¼ cups (250 g) dried chickpeas; 3 cloves of garlic; 2 tbsp tomato paste; 2 tbsp olive oil; 1 tsp oregano; and ground black pepper and salt to taste.
Step 2:

Sort the chickpeas and soak them overnight in plenty of cold water, then drain. Put the chickpeas in a heavy-bottomed pot or saucepan and add the water. Set it over medium heat and cook for about 1 hour. By the end they should be soft inside but still whole and even a touch firm on the outside—they'll finish cooking in the skillet.
Step 3:

Drain the cooked chickpeas in a colander and let them dry.
Step 4:

Peel and finely chop the garlic.
Step 5:

Heat the olive oil in a deep skillet. Add the garlic and cook over medium heat, stirring, for 1 minute. If you like, add a finely chopped onion along with the garlic.
Step 6:

Add the tomatoes in their juice, the tomato paste, dried oregano, salt, and pepper, and stir to combine. You can use fresh tomatoes instead of canned: score them crosswise, pour boiling water over them, peel, and chop the flesh into small pieces—meaty tomatoes work best.
Step 7:

Spread the chickpeas evenly over the top. Simmer over low heat for about 20 minutes.
Step 8:

Stir everything together at the end and take the skillet off the heat. Enjoy!

Chickpeas pair with any meat, poultry, or fish main, and they're every bit as good as other grains or vegetables. So today we're making a chickpea side dish with tomatoes in their juice and garlic—it's going to be delicious. I discovered chickpeas only recently, when I made Samarkand-style plov (which differs from the plov we're used to by including chickpeas along with the rice). I'm indifferent to peas and lentils, but chickpeas pleasantly surprised me. In flavor and texture they're more like beans than peas, yet just as nutritious and filling as any legume. I highly recommend trying chickpeas and the many dishes you can make with them—this one could easily become a favorite.