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When we’re not dreaming of a summer vacation in Italy, we’re noshing on this simple side of chickpeas with braised summer vegetables and basil from The Italian Deli Cookbook: 100 Glorious Recipes Celebrating the Best of Italian Ingredients by Theo Randall.
Jarred chickpeas are much tastier than [canned],” Randall says in his cookbook. “Sweet in flavor, they are always perfectly cooked already, so treat them carefully, otherwise they can become too soft and mushy.” You can find jarred chickpeas at specialty Italian groceries, but canned will work in a pinch. (Or, if you have the time, start from dried.)
This dish also calls for tomato passata, which is similar to tomato purée but thinner and brighter, since it’s not cooked down. You can buy it in many well-stocked grocery stores (or online), or substitute tomato purée.
Recipe excerpted with permission from The Italian Deli Cookbook by Theo Randall, published by Quadrille, March 2021.
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