You know, sometimes the simplest recipes are the most delicious. This Chickpeas Italiano recipe is one of them.
This savory Italian stew takes humble chickpeas and combines them with luscious tomatoes, sauteed onions, carrots, and peppers and perfectly seasons them with just the right herbs. Simmer this lusciousness on your stovetop and the mouth-watering aroma coming from your kitchen may have all the Italians in your neighborhood knocking at your door.
Chickpea Italiano is a simple, healthy, vegan, and gluten free dish that is so easy to make. It’s delicious served with crusty, whole-grain bread, or over rice or quinoa. I absolutely love Chickpeas Italiano with my homemade vegan Parmesan cheese.
Chickpeas vs Garbanzo Beans
What’s the difference between chickpeas and garbanzo beans? Absolutely nothing. Two different names, but chickpeas and garbanzo beans are in fact the same thing.
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Tip for making Chickpeas Italiano
While canned chickpeas can be really convenient, you don’t want to use them in this dish. This Chickpeas Italiano recipe calls for the tenderness that you get when you cook your own chickpeas (garbanzo beans).
Never cooked your own? No problem! Cooking your own chickpeas is simple and easy and only takes a few minutes of your time. Go to this post for step-by-step instructions for the most lusciously tender chickpeas.
Where to buy the best dried chickpeas (garbanzo beans)?
I used to buy my chickpeas from the grocery store or Amazon, but I wasn’t always happy with them. Sometimes they were old and didn’t cook up nicely and other times they didn’t have the freshest flavor.
Then I try chickpeas from Azure Standard. I could hardly believe how amazingly tender and delicious they were! Chickpeas from Azure are, hands-down, the BEST chickpeas I have ever tasted! They are super fresh and flavorful and always cook up tender and buttery. Once you try them, you’ll never want garbanzo beans from anywhere else.
Can Chickpeas Italiano be made ahead of time?
Absolutely! Chickpeas Italiano keeps very well in the fridge for 4 to 5 days and can be easily reheated for a for a quick lunch or dinner.
After cooking, cool the Chickpeas Italiano, cover, and refrigerate. Add a small amount of liquid before reheating.
- 2 large onions, diced
- 3/4 cup diced (about 1 small) orange or yellow pepper
- 1 medium carrot, diced
- 6 cloves garlic, minced
- 2 1/2 cups cooked chickpeas (garbanzo beans)
- 1 (14-ounce) can petite diced tomatoes, not drained
- 1 (14-ounce) can crushed tomatoes
- 1 1/2 teaspoon dried oregano
- 1 3/4 teaspoon dried basil
- 1 3/4 teaspoons granulated onion
- 1 teaspoon salt - scant
- 1/4 – 3/4 cup broth from cooking the garbanzos - (Amount needed depends on how thick you want the final product to be)
- Sauté onions, pepper, and carrot over medium heat for about 5 – 6 minutes or until just begin to soften. (You can use a tablespoon or two of olive oil to sauté the onions or you can use this method to sauté without oil.)
- Add garlic and sauté for one more minute.
- Add remaining ingredients. Cook until thoroughly heated. If desired, simmer for 10 minutes to allow flavors to meld.
- Serve hot over brown rice, toast, or pasta.
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