This post may contain affiliate links. Read my disclosure policy.
A hearty vegetarian and gluten-free pasta sauce, my chickpeas in tomato sauce recipe is packed with veggies and protein! This easy dish tastes like it’s been simmering all day on the stove, but it comes together in minutes.
Delicious Details
- Cuisine Inspiration: Italian
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free option, Dairy-free
- Skill Level: Easy
Hearty Chickpeas in Tomato Sauce
I’ll be honest, my family isn’t super into vegetarian recipes. But recipes that pack in the veggies are my jam, and I love them even better when they are gluten-free. So when I’m serving them to my hungry guys, I have to make sure they are super hearty and super delicious. This is one that even satisfies their tastebuds and appetites!
Chickpeas in tomato sauce is a weeknight favorite because it takes less than half an hour to make. Pair it with your favorite pasta shape and add an Italian Chopped Salad and/or a side of Gluten Free Garlic Breadsticks to soak up the savory tomato sauce. Here’s why I love this recipe:
- So quick and simple. A brief sautee of vegetables, a little simmer, and this sauce is ready in 20 minutes or less.
- Protein-packed. Like your favorite tomato sauce, but with extra protein from the chickpeas, this recipe is a great option for when you want something more filling yet still vegetarian.
- Kid-friendly. My boys love this sauce, especially when it’s twirled with spaghetti and showered with Parmesan cheese! And I love that they don’t notice the extra vegetables cooked into the sauce!
- Satisfying. The blend of Italian herbs, warming tomato sauce, and balsamic vinegar for a touch of rich, tangy flavor makes this recipe stand out. You may want to make a double batch!
What You’ll Need
Here are some ingredient notes to help guide you through picking up what you’ll need for this recipe. Make sure to scroll to the recipe card at the bottom of this post for the full ingredient amounts and instructions.
- Olive Oil: I always use extra-virgin olive oil.
- Onion: A yellow or red onion may be used.
- Garlic: Add more garlic to make an even more flavorful sauce.
- Vegetables: I use a mix of shredded zucchini and carrots.
- Seasonings: A combo of dried oregano, dried parsley, and crushed red pepper.
- Balsamic Vinegar: A little aged balsamic vinegar adds depth of flavor to the sauce.
- Crushed Tomatoes: I use a large can of Tuttorosso brand crushed tomatoes which contain basil. If you use tomatoes without basil you may want to add dried or fresh basil.
- Chickpeas: Make sure to rinse and drain the chickpeas before adding them to the sauce.
- Salt and Pepper: To taste.
- To Serve: Pasta (gluten-free if needed) or polenta.
Tips and Variation Ideas
- Try white beans. I love chickpeas here because they are sturdy and hold their shape well. White beans, while slightly more delicate, are another good option to try.
- Fresh herbs: Dried herbs are the easiest choice in this sauce, however, I love adding whole fresh basil leaves, chopped thyme, or chopped oregano for a burst of fresh herbal flavor.
- Add more vegetables. I’m a big fan of adding vegetables whenever possible. A few cups of baby spinach are wonderful wilted into the sauce, or try chopped mushrooms or red bell pepper sauteed along with the zucchini and carrots.
- Make it a stew. Skip the pasta and cook the chickpeas in their sauce until they are thick and jammy, more like a stew than a sauce. Then scoop up big spoonfuls with slices of Gluten Free French Bread.
- Use marinara sauce. Make the sauce as written in the recipe card, or add the chickpeas to my recipe for Homemade Marinara Sauce (especially if you’ve made and stashed some in the freezer for a super quick meal).
- Make it meaty. If you aren’t looking for a vegan dish but want to stretch a meal and your budget, try swapping some of the beef in my Bolognese Sauce for chickpeas.
How to Store and Reheat Leftovers
I don’t recommend freezing leftovers because the texture of the beans changes when they are defrosted. Here’s how to store any extra sauce:
- Fridge – Transfer cooled chickpeas in tomato sauce to an airtight container and store it in the fridge for up to 5 days.
- To Reheat – Rewarm the sauce and chickpeas in a pot over low heat, stirring often, until heated through. Or reheat in the microwave, covered, until hot.
Make It a Meal
A few ideas to help round out this deliciously easy sauce into a full meal:
- Pasta! The ideal pairing with this sauce is a big bowl of pasta! I like gluten-free spaghetti or gluten-free ziti topped with chickpeas in tomato sauce and lots of parmesan cheese.
- Polenta. Serve this flavorful sauce over a portion of Baked Parmesan Polenta to make a complete meal.
- Salad. Keep the Italian flavors going with an Italian Wedge Salad or Caprese Zoodles Salad or just slice up a ripe, juicy tomato, drizzle it with olive oil and salt and pepper, and serve it alongside this dish.
- Vegetable sides. Steamed broccoli, Air Fryer Green Beans, or Air Fryer Asparagus with Parmesan make great, easy vegetable accompaniments.
More Chickpea Recipes
Chickpeas in Tomato Sauce
A hearty vegetarian and gluten-free pasta sauce, my chickpeas in tomato sauce recipe is packed with veggies and protein! This
Servings: 6 servings
Ingredients
- 1 teaspoon olive oil
- 1 chopped medium onion
- 2 cloves minced garlic
- 1 finely shredded medium zucchini
- 1 cup finely shredded carrots
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon crushed red pepper
- ¼ cup balsamic vinegar
- 28 ounce can crushed tomatoes, I use Tuttorosso, which has basil, so if you use another brand, you may want to add dried or fresh basil
- 16 ounce can chickpeas, rinsed and drained
- salt and pepper
- pasta or polenta for serving
Instructions
- In a large saucepan, heat 1 teaspoon olive oil over medium heat.
- Add 1 chopped medium onion, 2 cloves minced garlic, 1 finely shredded medium zucchini, 1 cup finely shredded carrots, 1 teaspoon dried oregano, 1 teaspoon dried parsley, and ½ teaspoon crushed red pepper, and season with salt and pepper. Saute for 5-8 minutes, or until vegetables are soft and begin to caramelize.
- Add ¼ cup balsamic vinegar, a 28 ounce can crushed tomatoes, and a drained and rinsed 16 ounce can chickpeas, and stir to combine.
- Bring to a simmer and reduce heat to low. Cook for at least 10-15 minutes, or until heated through, or simmer longer if desired, until ready to serve. Adjust seasoning to taste with salt and pepper, if needed.
- Spoon over pasta or polenta for serving.
Nutrition Facts
Chickpeas in Tomato Sauce
Amount Per Serving (1 cup (approximately))
Calories 148
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.4g2%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 408mg17%
Potassium 698mg20%
Carbohydrates 27g9%
Fiber 7g28%
Sugar 10g11%
Protein 7g14%
Vitamin A 3981IU80%
Vitamin C 21mg25%
Calcium 97mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
What a great pasta dish, love chickpeas with pasta.
It does work quite well!
Thanks so much for including us, your recipe looks amazing. I am a carnivore that loves to give up her meat one or two days a week to indulge in delightful vegetarian/vegan meals!!
Yes, I couldn’t do it all the time, but plant based meals are so tasty!
I LOVE the addition of chickpeas. Healthy and delicious!
Thanks! They were really tasty in there.