Creamy Tomato Chickpeas

Why You'll Love This Recipe

• Made with just 5 main ingredients.
• Ready in around 15 minutes.
• Rich, creamy and full of tomato flavour.
• High in plant-based protein and fibre.
• Perfect with crusty bread, pasta or rice.

Is This Recipe Healthy?

Yes! Chickpeas are naturally rich in fibre, plant-based protein and important nutrients like iron and folate, making this a filling and nutritious meal. Tomato paste is a concentrated source of lycopene, a powerful antioxidant linked to heart health, while garlic provides additional antioxidants and flavour. Although the cream and parmesan add richness and fat, they can be enjoyed in moderation alongside a balanced diet!

Key Tips

• Cook the tomato paste for a few minutes before adding the chickpeas. This caramelises the tomato paste and creates a richer, deeper flavour.
• If you're using canned chickpeas, don't discard the liquid. It helps create a silky, creamy sauce.
• Stir the parmesan in gradually so it melts smoothly.
• If the sauce becomes too thick, simply stir in a splash of water.
• Finish with freshly cracked black pepper for the best flavour.

Ingredients

You'll only need a few simple ingredients:

Garlic

Tomato paste

Cooked chickpeas

Double cream

Parmesan

Olive oil

Salt and black pepper

Step-by-Step Instructions

Cook the Garlic

Heat a little olive oil in a frying pan over a medium heat. Add the chopped garlic and cook for a couple of minutes until lightly golden, stirring frequently.

Caramelise the Tomato Paste

Add the tomato paste and cook for 2–5 minutes, stirring regularly, until it darkens slightly and becomes rich and concentrated.

Add the Chickpeas

Pour the chickpeas and their liquid into the pan. If you're not using the liquid, simply add about 150ml of water instead.

Finish the Sauce

Stir in the double cream and grated parmesan. Bring everything to a gentle simmer and cook for around 2 minutes until the sauce is creamy and smooth.

Serve

Season to taste with salt and black pepper, then serve immediately while hot.

Substitutions

• Swap chickpeas for butter beans, cannellini beans or haricot beans.
• Use crème fraîche instead of double cream for a slightly tangier sauce.
• Pecorino works well instead of parmesan.
• Stir through spinach, kale or frozen peas for extra vegetables.
• For a dairy-free version, use a plant-based cream and vegan hard cheese alternative.

How to Store and Use Leftovers

Store leftover creamy tomato chickpeas in an airtight container in the fridge for up to 3-5 days.

Reheat gently on the hob or in the microwave, adding a splash of water if the sauce has thickened.

Leftovers are delicious served over pasta, spooned onto baked potatoes or enjoyed on toast.

What to Eat With Creamy Tomato Chickpeas

These creamy chickpeas are delicious served with:

• Crusty bread or sourdough
• Toast
• Rice
• Pasta
• Baked potatoes
• Roasted vegetables
• A simple green salad

Frequently Asked Questions

Can I use dried chickpeas?

Yes. Simply soak and cook them according to the packet instructions before using them in this recipe.

Can I freeze creamy tomato chickpeas?

Yes! Just store in an airtight container and defrost in the fridge overnight, or in the microwave.

Can I make this recipe vegan?

Yes. Replace the double cream with a plant-based alternative and use a vegan hard cheese or nutritional yeast instead of parmesan.

Can I use different beans?

Absolutely. Butter beans, cannellini beans and borlotti beans all work beautifully in this recipe.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Simply serve it with gluten-free bread, pasta or another suitable side if required.