Chickpeas with Tomato


This is a delicious, healthy and simple dish that I like to make every now and then.  It can be eaten warm, as a side dish, or perfect as a cold salad on a hot summer day!

The original recipe called for borlotti beans, but my idea to substitute chick peas (also called garbanzo beans) came about because I couldn’t find borlotti beans initially.  But I bet this dish is equally delicious with any kind of beans!

(Adapted from The Australian  Women’s Weekly)



30g butter
1 clove garlic, minced
45g can anchovy fillets, drained, chopped finely
2 medium brown onions, diced
3 medium tomatoes, diced
1 Tbsp tomato paste
1 Tbsp finely chopped fresh basil, plus extra for garnish
1/2 teaspoon sugar
2-540 mL cans chickpeas, drained
salt to taste


1) Melt butter in large saucepan over medium heat. Cook garlic, anchovies, onions and tomatoes until onion is transparent.

2) Add tomato paste, basil, sugar, chickpeas and salt to taste.

3) Mix until well combined and cook until chickpeas are warm.

4) Garnish with chopped basil.

Chickpeas with Tomato


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