Cecchini in Marinara Style

Cecchini in Marinara Style is a delightful dish that beautifully captures the essence of rustic Italian cooking. With its vibrant flavors and wholesome ingredients, this dish is perfect for a comforting meal any day of the week. Made with hearty chickpeas and rich tomato pulp, it’s not just a feast for the palate but also a nutritious option that can easily become a staple in your kitchen.

Ingredients

• 1 garlic clove
• 1 chopped onion
• 1 teaspoon dried oregano
• Chili pepper to taste (optional)
• Extra virgin olive oil to taste
• 400g cooked chickpeas
• 300g tomato pulp
• 1 teaspoon homemade vegetable stock (or salt to taste)
• Fresh basil leaves
• Chopped fresh parsley (optional)

Directions

1. Sauté garlic, onion, oregano, and chili pepper (if using) in olive oil until the onion is soft.
2. Add the cooked chickpeas and let them absorb the flavors.
3. Add the tomato pulp, vegetable stock or salt, and basil—bring to a boil!
4. Lower the heat, cover, and simmer for 15 minutes until thickened.
5. Finish with fresh parsley and a drizzle of olive oil before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Nutrition Info: Approx. 250 calories per serving, rich in protein and dietary fiber.

How to serve

Cecchini in Marinara Style can be served as a hearty main course or a satisfying side dish. For a complete meal, pair it with crusty bread or over a bed of fluffy rice. Garnish with additional fresh basil and a sprinkle of chopped parsley for a pop of color and freshness. A drizzle of high-quality extra virgin olive oil just before serving can elevate the flavors even further.

FAQs

What type of chickpeas should I use for Cecchini in Marinara Style?
You can use canned chickpeas for convenience or cook dried chickpeas from scratch for a fresher taste.

Can I make Cecchini in Marinara Style ahead of time?
Yes, this dish stores well in the refrigerator for up to three days. Just reheat it gently before serving.

What can I substitute for chickpeas in this recipe?
If you prefer, you can substitute chickpeas with white beans or lentils for a different flavor and texture.

Cecchini in Marinara Style

A delightful dish that captures the essence of rustic Italian cooking, featuring hearty chickpeas and rich tomato pulp.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: Italian

Calories: 250

Ingredients Method Notes

Ingredients

  

For the base

• 1 clove 1 garlic clove
• 1 chopped 1 chopped onion Chopped finely
• 1 teaspoon 1 teaspoon dried oregano
• to taste Chili pepper to taste (optional) Add according to heat preference
• to taste Extra virgin olive oil to taste Use high-quality for best results

Main ingredients

• 400 g 400g cooked chickpeas Canned or cooked from scratch
• 300 g 300g tomato pulp
• 1 teaspoon 1 teaspoon homemade vegetable stock (or salt to taste)
• a handful Fresh basil leaves For cooking and garnish
• to taste Chopped fresh parsley (optional) For garnish

Method

 

Preparation

1. Sauté garlic, onion, oregano, and chili pepper (if using) in olive oil until the onion is soft.
2. Add the cooked chickpeas and let them absorb the flavors.
3. Add the tomato pulp, vegetable stock or salt, and basil—bring to a boil!
4. Lower the heat, cover, and simmer for 15 minutes until thickened.
5. Finish with fresh parsley and a drizzle of olive oil before serving.

Notes

Cecchini in Marinara Style can be served as a hearty main course or a satisfying side dish. Pair it with crusty bread or over a bed of fluffy rice.