Chickpeas in tomato sauce

Servings: 5


  • 1 cup chickpeas, uncooked; alternatively three cups cooked, canned, and drained chickpeas
  • 2  tomatoes, chopped
  • 1 large onion, chopped
  • 1 carrot, chopped
  • 2 garlic cloves
  • 1 cup ACAIA or Aeolian Olive extra virgin olive oil
  •  juice of ½ lemon
  •  1 bay leaf
  • 1 vegetable cube
  •  salt, pepper, to taste
  • 1 tbsp dried rosemary
  • 2 small red dried chili peppers (optional)


  • If using uncooked chickpeas, place them in a bowl, cover with warm water, add a pinch of salt, and soak overnight.
  • The next morning, cover chickpeas with water in a pot; when they come to a boil, remove the foam that has formed on the surface of the water. Then let boil until soft, 1 ½ -2 hours.
  • In a separate saucepan combine the remaining ingredients and boil to form a sauce.
  • Place the boiled chickpeas in an over-safe casserole, cover with the sauce, and bake for approximately half an hour at 350° F (175 °C).
  • Whisk together eggs, grated cheese, and parsley in a medium bowl.