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Kabuli Chickpeas in Tomato Sauce

We've just discovered Marcella Hazan's Famous Tomato Sauce recipe, thanks to our good friend Rachelle, who knows a thing or two about food. It's hard to believe we went this long without this recipe in our lives, but thankfully we don't have to go another day without it, and now neither do you! Try it with our creamy Flourist Kabuli Chickpeas for a meal that's the definition of simple and delicious. 

Chickpeas in Tomato Sauce
2 cups Marcella Hazan's Famous Tomato Sauce
2 cups cooked Flourist Kabuli Chickpeas 
Optional: Arugula and crumbled goat cheese or parmesan for serving

Heat a sauté or fry pan over medium heat and add a little olive oil. Once the pan is heated, add equal parts tomato sauce and cooked chickpeas to the pan. Cook until heated through, about 5-10 minutes. Serve piping hot with arugula and goat cheese or parmesan as desired. Extra olive oil and freshly ground black pepper are great here too. 

Marcella Hazan's Famous Tomato Sauce
(3) 14 oz. cans peeled plum tomatoes, plain 
1/2 cup butter (yes, you read that right!)
1 large yellow onion, peeled and cut in half
2 tsp salt, or to taste 
1 tbsp sugar, or to taste 

Put a large saucepan over medium-high heat. Add the tomatoes, butter, onion halves, salt and sugar. Bring to a simmer, and then lower the heat. Crush the tomatoes lightly with the back of a spoon as they cook, and stir occasionally. Simmer very gently for 45 minutes, or until droplets of fat appear on the surface of the tomatoes. Remove and discard the onion.

Save extra sauce in the fridge for when the next craving strikes. 

1 comment

Pam

I make this sauce regularly, but just one tin of tomatoes at a time. I use an immersion blender at the end and never discard the onion – just blend it up with the tomatoes. It’s so good!

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