Chickpeas stew with tomatoes and rosemary is a recipe for a tasty and nutritious dish.

Chickpeas are legumes rich in proteins and an excellent source of mineral salts.

Chickpeas stew
Chickpeas stew
Chickpeas stew

Chickpeas stew

Prep time 10 minutes
Cook time 1 hour
Servings 4


  • 300 g chickpeas ( dry)
  • 1 pinch baking soda
  • 1 sprig rosemary (fresh)
  • 1-2 cloves garlic
  • 60-70 g onion
  • 60-70 g carrots
  • 60-70 g celery
  • 5 tbsp olive oil
  • 300 ml tomato sauce
  • q.s. salt
  • q.s. black pepper


  • Soak the chickpeas in water and 1 pinch of baking soda for about 12 hours.
  • Rinse the chickpeas, put them in a saucepan, pour water and cook until they are almost cooked.
  • Drain the chickpeas, leaving some of the cooking water aside.
  • Wash, peel and finely chop the onion, carrot and celery.
  • In a saucepan, stew the chopped vegetables with the olive oil and a little cooking water.
  • Add the whole garlic cloves and finely chopped rosemary leaves.
  • Add the chickpeas, salt and black pepper to taste, the tomato sauce and some cooking water. Mix it. Cover with aa lid and cook until the chickpeas are completely cooked.
  • Drizzle some olive oil before serving.
    Chickpeas tomato
  • Enjoy your meal!
    Chickpeas stew
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Chickpeas stew

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