Anything in red sauce tastes like comfort food – I say it so much that I sound like a broken record. Canned tomatoes are one of my must-have pantry staples because they can make the base of so many quick, crazy flavorful meals. Exhibit A? Tomato Braised Chickpeas with Preserved Lemon and Fresh Herbs. Here, canned chickpeas braise in crushed tomatoes with shallots, garlic, tomato paste, and preserved lemon for an extra punch of flavor.
Once cooked, top this saucy dish with lots of fresh marjoram or oregano, and then spoon it over your favorite crusty bread. This recipe is easy enough for a weeknight and it’s endlessly adaptable. Check out the Riffs section underneath the recipe for simple swaps depending on what you have in the pantry or your dietary preferences. The basic gist is that tomatoes + any starchy base + lemon + herbs = absolutely delicious every time.
This dish can feed four people if served with bread. The longer it sits, the more flavorful becomes. I developed the recipe to come together in just under an hour, but if you have more time in the last step, turn the heat off after the chickpeas have simmered for 30 minutes and leave the pot on the stovetop with the lid on while you do dishes or watch a show. Serve while warm. I love to make this on Monday and enjoy leftovers for work-from-home lunches throughout the week – try it!
Easy enough for a weeknight and oh so flavorful, these Tomato Braised Chickpeas with Preserved Lemon + Fresh Herbs will be a staple in your dinner rotation.
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