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An overhead photo of a serving of chickpeas in tomato sauce on a plate with a fork.
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5 from 8 votes

Chickpea Marinara (Chickpeas in Tomato Sauce with Melty Mozzarella Cheese)

This is one of the most requested recipes in my house. It game together on a Sunday evening pantry raid. Use good crusty bread to sop up all the lovely sauce.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Entree
Cuisine: Italian/Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 4
Author: Suzy Karadsheh

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, roughly chopped
  • 2 large garlic cloves, minced
  • Kosher salt
  • Black pepper
  • 1 (24-ounce) jar marinara sauce or homemade spaghetti sauce
  • 1/2 cup water
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 6 ounces fresh mozzarella torn into pieces
  • 1/2 cup roughly chopped fresh flat-leaf parsley
  • 1/2 cup roughly chopped fresh basil leaves
  • 1/4 cup grated pecorino Romano cheese
  • Red pepper flakes, for serving (optional)
  • Crusty bread, for serving (optional)

Instructions

  • Sauté the aromatics. In a large oven-safe skillet, heat the olive oil over medium heat until it shimmers. Add the onion and garlic and season with a big pinch of salt and pepper (about 1/2 teaspoon each). Cook for about 5 minutes, stirring occasionally, until the onion is translucent and fragrant (adjust the heat as needed to make sure the garlic does not burn).
  • Simmer. Add the marinara (or homemade spaghetti) sauce, water, and chickpeas. Bring to a boil, then lower the heat and partially cover the pan. Simmer for 15 minutes or so, stirring occasionally, just to let everything get acquainted.
  • Broil. Position a rack in the oven about 6 inches below the broiler. Turn the broiler to high. Remove the lid from the pan of simmering chickpeas and nestle the torn mozzarella pieces into the sauce. Transfer the skillet to the oven and broil for 3 to 5 minutes, watching closely, until the cheese has melted and browned in some parts.
  • Finish and serve. Remove from the oven, and sprinkle with the parsley, basil, pecorino Romano, and red pepper flakes for some heat. Serve with a side of crusty bread to sop up the sauce, if you’d like.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.

Nutrition

Calories: 230.8kcal | Carbohydrates: 4.9g | Protein: 12.2g | Fat: 18.3g | Saturated Fat: 7.7g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 8.4g | Cholesterol: 40.1mg | Sodium: 351.5mg | Potassium: 135.8mg | Fiber: 0.8g | Sugar: 1.7g | Vitamin A: 1105.3IU | Vitamin C: 13mg | Calcium: 307.1mg | Iron: 0.9mg

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