Chickpeas all’Arrabbiata
Published April 16, 2025
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- ¼cup extra-virgin olive oil
- 4garlic cloves, thinly sliced
- 1teaspoon 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
Nutritional analysis per serving (4 servings)
467 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 58 grams carbohydrates; 18 grams dietary fiber; 14 grams sugars; 18 grams protein; 1015 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the olive oil in a large pot over medium-low. Add the garlic and red pepper and cook, stirring frequently, until the mixture is very fragrant and the garlic is just beginning to turn pale golden (you don’t want it to brown), about 5 minutes.
- Step 2
Add the tomatoes and their juices, increase the heat to medium-high and bring to a simmer. Reduce the heat and continue to simmer, breaking up the tomatoes into small pieces with a wooden spoon, for 10 minutes.
- Step 3
Stir in the chickpeas, season with salt, and simmer, stirring occasionally, until the mixture has thickened, about 15 minutes more.
- Step 4
Taste and season with additional salt and crushed red pepper, as needed. If you’d like, serve over polenta and garnish with Parmesan.
Private Notes
Comments
"Dusty" cans of chickpeas in your pantry? Not a chance. Chickpeas are just about the most versatile and multi-use thing in your pantry, and can be added to (almost) anything, and serve a as a great substitute for a variety of things (as in this recipe) as well - with health benefits galore. If you had to worry about anything, it would be replenishing the cans in your pantry fast enough to keep pace with your use. But wiping dust off of them? Never.
I make a vegan Pomodoro recipe that’s a lot like this that adds 1.5 tsp fennel seeds to the mix and a good handful of Tuscan kale at the end. Really, really good.
In case Rachel doesn’t see the request, I bet it’s this one: https://www.foodandwine.com/recipes/chickpeas-and-kale-in-spicy-pomodoro-sauce “ In 2018, Food & Wine named this recipe one of our 40 best: Here, chef Missy Robbins of Brooklyn's award-winning Lilia restaurant turns classic pasta al pomodoro on its head.”
We made this as directed except with the addition of a tin of anchovies which gave it a nice boost of saltiness. Recipe was super easy and delicious served over baked polenta slices.
Thanks Rachael for your suggestion to add some fennel seeds and greens. I didn’t have kale so layered polenta and chickpeas over a cup of baby spinach and it was next level!
I wasn’t wearing my glasses and put in one tablespoon of crushed red pepper instead of a teaspoon! Too hot. So added a small can of diced tomatoes and stirred in arugula at the table. Helped a lot. Also, next time I will up the garlic and put in the right amount of crushed red pepper.