Recipe: Braised chickpeas with tomatoes, almonds and garlic

Rating: 4.2 stars based on 96 reviews

Serves 4


  • 500g chickpeas, soaked in cold water for 24 hours, or 2 x 400g tins
  • 2 bay leaves
  • 1 garlic clove, unpeeled
  • 6 tbsp olive oil
  • 1 white onion, finely chopped
  • 2 tbsp chopped parsley
  • 500g fresh, ripe tomatoes, peeled and roughly chopped
  • Salt and black pepper

For the pesto

  • 50g blanched almonds
  • 1 tbsp pine nuts
  • 2 garlic cloves


  • 1 Drain the soaked or tinned chickpeas, put in a heavy-based pan and cover with 2 litres of cold water. Add the bay leaves and garlic, bring to the boil, then reduce to a simmer. Cook until the chickpeas are very tender. Pull from the heat, add salt to taste, and leave to cool in the cooking liquid.
  • 2 Warm the oil and fry the onion until soft. Add 1 tbsp chopped parsley and the tomatoes. Simmer, crushing the tomatoes with the back of a spoon. Cook until saucy. Dilute with a ladleful of chickpea broth, then add the chickpeas, leaving some broth remaining. Simmer for 10 minutes.
  • 3 Make the pesto by pounding/blending the almonds, pine nuts and garlic into a paste. Stir into the chickpeas. Cook for another 10 minutes, adding more broth if you want. Stir in the last of the parsley. Serve with bread and cheese.


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