Roasted chickpeas with tomato


Roasted chickpeas with tomato


Roasted chickpeas with tomato

Difficulty: Medium

Preparation time: 140 min

Doses (4 people)

  • Ingredients
    • 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

For this recipe we used:

Chopped Tomatoes


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.