Chickpeas with Tomato, Rosemary, and Cream

Name: Chickpeas with Tomato, Rosemary, and Cream
Cuisine: Mediterranean
Ingredients: ¼ cup cooking oil, olive or vegetable (see Tips); 1 smallish red onion, diced or thinly sliced; ½ teaspoon fine sea salt or kosher salt; 1 garlic clove, chopped; 1 teaspoon chopped fresh rosemary leaves; Crushed red pepper flakes; Half a 15-ounce can tomatoes (about 1 cup), chopped fine, with their juices; One 15-ounce can chickpeas, drained, liquid reserved; ½ cup light or heavy cream (but not half-and-half; it will break); 2 tablespoons chopped fresh parsley leaves; Chopped anchovy fillets or crumbled canned sardines (to taste, and only if you want)

1 step

Doesn’t need to be pasta sauce, but is a great pasta sauce. Also works with toasts, rice, salad . . .

Updated at: Thu, 17 Aug 2023 11:34:42 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories302.4 kcal (15%)

Total Fat22 g (31%)

Carbs21.7 g (8%)

Sugars6.9 g (8%)

Protein7.5 g (15%)

Sodium603.3 mg (30%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¼ cupcooking oil

olive or vegetable

1red onion

smallish, diced or thinly sliced

½ teaspoonfine sea salt

or kosher salt

1garlic clove

chopped

1 teaspoonfresh rosemary leaves

chopped

crushed red pepper flakes

0.5 x 15 ouncecan tomatoes

chopped fine, with their juices

1 x 15 ouncecan chickpeas

drained, liquid reserved

½ cuplight cream

or heavy, but not half-and-half, it will break

2 tablespoonsfresh parsley leaves

chopped

anchovy fillets

Chopped, or crumbled canned sardines, to taste, and only if you want

Instructions

Step 1

Heat a skillet (see Tips) over high heat, add the oil, then add the onion and salt. Stir until things get sizzling, then reduce the heat to medium and cook, stirring occasionally, until the onion is soft but not browned, about 15 minutes. Add the garlic, rosemary, and red pepper flakes and stir for 30 seconds. Add the tomatoes and reduce the heat to a slow simmer, letting the mixture bubble amiably for 5 minutes or so, stirring occasionally. Add the chickpeas, cream, and parsley and bring back to a simmer. The texture can be thickened by further simmering or thinned by adding the reserved chickpea liquid. If you are using anchovies or sardines, stir them in.