Chickpeas in Tomato Sauce with Olives

  • Servings: 5
  • Prep Time: 6m
  • Cook Time: 1:10 h
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Nutritional Info

This information is per serving.

  • Calories

  • Fat

  • Protein

  • Carbohydrates

  • Dietary fiber



  • •15.8 oz. canned or boiled chickpeas OR 7 oz. dried chickpeas
  • •½ c. olives
  • •9 T (½ c. plus 1 T) tomato paste
  • •2 T lemon juice
  • •1 bay leaf
  • •½ t. smoked paprika
  • •½ t. black pepper
  • •¼ t. dried thyme (optional)
  • •½ t. salt
  • •1 T vegetable oil
  • •1 ¼ c. water


How do I eat this dish?

Chickpeas in tomato sauce can be served hot or chilled. Serve it as an stand-alone dish or as a sauce for rice, potatoes, or pasta.

An excellent aromatic dish from Spanish cuisine – chickpeas with olives in tomato sauce! These braised chickpeas in tomato sauce can be served by themselves as a snack, as well as used as a topping for any side dish.


Step 1

Prepare all necessary products. Drain the liquid from canned chickpeas and olives. If you’re using dry chickpeas, then you need to soak them in cold water for 4-6 hours (ideally overnight). Then rinse the chickpeas, add more water, bring to a boil and cook on low heat for 40-45 minutes, removing the foam.

Step 2

Warm canned chickpeas in a saucepan or in a pan with a thick bottom, adding vegetable oil.

Step 3

Pour in hot water, add tomato paste, paprika, bay leaf, thyme, black pepper and salt.

Step 4

Bring to a boil while stirring, then reduce heat to a minimum. Stew chickpeas in tomato sauce under a lid for about 20 minutes. The sauce will thicken a little with the chickpeas in it.

Step 5

Cut the olives into slices and add to the pan. Squeeze the juice from the lemon there.

Step 6

Stir and remove from heat.

Enjoy your meal!

Leave a Reply

Your email address will not be published. Required fields are marked *