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By Liv Kaplan
Braised Chickpeas In Tomato
4 steps
Prep:15minCook:45min
I created this dish because I felt like making bolognese but I wanted something vegetarian and happened to have a couple of tins of chickpeas in the pantry. This recipe uses some of my favourite elements of bolognese like cooking a soffritto to begin the base of the dish and cooking low and slow allowing the flavours to all melt together.
Updated at: Thu, 17 Aug 2023 03:07:55 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
26
High
Nutrition per serving
Calories538.9 kcal (27%)
Total Fat17.1 g (24%)
Carbs75 g (29%)
Sugars14 g (16%)
Protein23.7 g (47%)
Sodium531.2 mg (27%)
Fiber15.8 g (57%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Heat olive oil in a large pot or heavy set pan over a medium heat. Add in the onion, carrot, celery and garlic. Cook for 10 minutes, stirring occasionally. You want to cook this low and slow, without building up too much browning while still becoming fragrant and translucent.
Step 2
Add in the paprika and cook for a further minute. Pour in the passata and allow it to cook for 4-5 minutes.
Step 3
Add in the chickpeas, tomatoes and stock. Season with salt and pepper. Place lid on and bring to the boil then reduce the heat to low and allow to simmer, partially covered for 30 minutes. Check every 10 minutes and give it a stir. You may wish to add more liquid if it is reducing too much.
Step 4
Stir through the capers at the last minute and serve.
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Notes
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Delicious
Easy
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