This sun-dried tomato chickpeas recipe is a rich comforting dish ready in no time! A versatile dish packed with all the best Mediterranean flavours.
When I want to eat healthier, especially during the colder months I tend to opt for such warming dishes. This sun-dried tomato chickpeas dish is full of nutrients without lacking in any flavour. On the contrary, this dish is full of wonderful contrasting aromas which makes it one of the best hearty dishes with a bold flavour. A comforting dish which can be enjoyed as main dish or as a side dish as it pairs beautifully with several main dishes. The best part is that this dish is great to prepare in bulk and have it ready as meal prep throughout the week. These chickpeas are ideal to have a batch in the fridge ready, so that when you are stuck on what to cook you can easily whip up a delicious meal with them!
Sun-dried Tomato Chickpeas Ingredients
Chickpeas – the main ingredient of this dish! You can either cook them yourself from scratch or else use canned chickpeas, which will work just as great for this dish. If you are not a fan of chickpeas, this recipe works well as well with cannellini or lima beans.
Sun-dried tomatoes – the bold flavour which makes this dish so rich and hearty. Ideally, use the ones already in oil, however, if you only have dried ones, I suggest to hydrate them slightly in oil before adding to the recipe.
Canned Pomodorini – small cherry tomatoes make a nice addition to the texture and to the look of this dish. However, tomato purée, passata or even diced tomatoes work great in this recipe!
Garlic – because as always, why not? Garlic makes everything better!
Olive oil – use a good one as this will enrich your sauce and make it way more delicious.
Spinach – apart from adding a nice pop of colour, adding spinach to this dish will pack it with loads of good nutrients.
Chili flakes – an optional kick of spice, which works especially well with the egg.
Salt and Pepper – I recommend to season and taste the chickpeas after you add the sun-dried tomatoes, to avoid having a salty dish. In addition, add the salt with caution!
Eggs (optional) – a good fried egg will make this a complete meal! I like to fry my eggs in the sun-dried tomatoes oil for an extra flavour punch. However, you can easily fry them in your favourite oil.
How to make Sun-dried Tomato Chickpeas
The method to do this dish is incredibly straightforward and no fuss! Start by heating up the olive oil in a pan. To the pan add the garlic and let cook for 2 minutes. Add the chickpeas and the canned pomodorini. Whilst cooking, squash some of the tomatoes so you get more juice! Let them simmer for about 15 minutes. In the meantime, chop finely or purée the sun-dried tomatoes. Add them to the pan with the spinach and let them cook until the spinach starts to wilt. Season with salt and pepper. Meanwhile, fry the eggs. A quick tip, is to fry the eggs in the sun-dried tomatoes oil to enhance the flavours throughout the dish. However, you can easily use olive oil. To serve, add a good amount of chickpeas on a plate, top them with the fried egg and a generous amount of grated cheese and chili flakes. Serve with bread, as you will want to lick the plate clean!
FAQs
How to serve?
In this recipe, I’m showing one of my favourite ways to serve this dish: as main dish topped with an egg. For me, this is the ideal lunch meal to have as it keeps me full until dinner. These sun-dried tomato chickpeas can be also used as a pasta sauce, you can either leave the chickpeas as they are or else mash them further for a creamier sauce. Serving this on top of rice works wonderfully. You can also serve it as a side with meat, chicken or even fish!
How to store any leftovers?
As already suggested, you can store these sun-dried tomato chickpeas in an airtight container in the fridge for about 4-5 days. You can also store them in the freezer for about 3 months. To re-heat, you can either do so on the stove or in the microwave. If you think that it might look dry, add some water to bring it back to life!
Other Chickpea Recipes
Roasted Chickpea Mediterranean Salad
Chickpea and Ġbejniet Chopped Salad
Zucchini, Red Peppers and Chickpea Salad
Chickpea and Swiss Chard fritters
Sun-dried Tomato Chickpeas
Ingredients
- 600 g chickpeas cooked
- 400 g pomodorini can
- 40 g sun-dried tomatoes in oil
- 2 tbsp olive oil
- 4 garlic cloves minced
- a handful of spinach leaves
- 60 g dried ġbejna/parmesan/pecorino
- 4 eggs
- salt and pepper to taste
- chili flakes to taste
Instructions
- In a large pan heat two tablespoons of olive oil over medium heat. Add the garlic and let cook for a minute or two.
- Add the chickpeas together with the canned pomodorini and let simmer for about 15 minutes. Squash some of the cherry tomatoes to release more of their juices. Stir the mixture frequently.
- Chop finely or purée the sun-dried tomaotes. Together with the spinach add the sun-dried tomatoes to the pan and let cook for about 5 minutes or until the spinach starts to wilt. Season to your taste with salt and pepper.
- Meanwhile, fry the eggs in the sun-dried tomatoes oil (or else olive oil). Make sure to get the edges nice and crispy for an extra crunch.
- Plate the chickpeas and top them with the fried egg and a generous amount of freshly grated cheese and chili flakes. Serve with bread.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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