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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
Cook Time 20 minutes
Total Time 30 minutes
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.