Roasted Chickpeas with Tomato Sauce

Hey,

Do you have any chickpeas left in your cabinet or pantry and have no idea what to make? Why not make this Roasted Chickpeas with Tomato Sauce recipe?  Chickpeas are so versatile, so many different ways to cook, boil, bake, and roast, and the recipes are endless. This recipe is so simple and full of flavors, and aromas it can also be eaten as a main or side dish.

The last recipe I made with chickpeas was chickpea soup, actually an Instant Pot Greek chickpea soup which turned out so yummy.  I wasn’t sure what to make with the chickpeas I left soaking in water overnight.  I woke up the following morning and decided on baking the chickpeas with cherry tomatoes, leeks, and other ingredients.  Although tomatoes are not in season I was able to find some sweet cherry tomatoes.

Now with the specific recipe, you can also add feta cheese. I would add feta cheese if you want to bring it up to a completely different level of deliciousness.  I chose not to add feta cheese because I wanted the taste of the leeks and bay leaves to stand out.  This recipe could not be any easier to make, as for the chickpeas you don’t have to leave the chickpeas overnight in water like I did.  You can of course use store-bought chickpeas.  I used dry chickpeas because I just wanted to finish this batch and open a new package.

A vegetarian dish for all to enjoy and do you know what else is great about this Roasted Chickpeas with tomato sauce?  Even if you have some leftovers of this delicious dish it can be eaten for the following day.

So, try this delicious recipe, and let me know what you think.  I also added chili flakes to spice it up. 🙂

Have a great morning/afternoon/evening everyone!!

Roasted Chickpeas with Tomato Sauce

foodzesty

A delicious main or side dish vegetarian recipe that is easy, and simple to make.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Main Course, Side Dish

Cuisine Greek

Servings 6 servings

Ingredients

  

• 2 cups chickpeas boiled
• 2 bay leaves
• 1 leek large and chopped
• 1 yellow onion diced
• 10 cherry tomatoes
• ¼ cup olive oil + ⅙ cup extra olive oil
• 1 tbsp tomato puree
• salt
• pepper
• ¼ tbsp chili flakes optional

Instructions

 

• Preheat oven to 180℃. dry chickpeas in a bowl of water and leave overnight.
• Boil chickpeas until tender.
• In a medium-sized baking pan add the chopped leek, cherry tomatoes, diced onion, olive oil, bay leaves, and tomato puree. Bake for 20 and then add in the chickpeas, chili flakes, salt and pepper.
• Toss until the ingredients are combined. Bake for another 15 to 20 minutes. Once the dish is ready generously drizzle the extra cup of olive oil and serve.
• This is a dish that can be eaten hot or cold.

Keyword chickpeas, Legumes, roasted, vegetarian

KALI MAS OREXI!! 🙂