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Roasted chickpeas with tomato

140 min
Medium
Back to recipes

Roasted chickpeas with tomato

140 min
Medium
Ingredients (4 people)
  • Dry chick peas 8.5 oz.
  • Extra-virgin olive oil to taste
  • Fresh hot chili pepper 1
  • Onion ½
  • Rosemary sprig 1
  • Salt to taste
Preparation

Soak the chickpeas in cold water for 12 hours, then drain them, rinse them and put them in a large pot along with water and the rosemary sprigs. Cook the chickpeas for 2 hours over medium heat.

Meanwhile, slice the onion and chop the chili pepper.

Sauté the onion in a pan with a little bit of oil and flavor it with salt and chili, add the well-drained chickpeas and sauté everything together for a few minutes. Then add the Pomì Chopped Tomatoes, half a cup of water, salt and extra-virgin olive oil and cook for about 30 minutes.

Adjust the salt and serve with a drizzle of oil and a sprig of rosemary.

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