Today I have another recipe for you that’s literally taken from my life, these Greek chickpeas in tomato sauce is what I eat for lunch a lot. I like them as they lend themselves to bulk prep fantastically well, are full of flavour, texture and plant protein, which is extra important to me right now as I am trying to put on muscle.
At the core of these Greek chickpeas is a simple Greek-inspired tomato sauce that’s infused with oregano, the smell of which I still remember from walking on Greek hillsides in summer, bay leaves, cinnamon and a tiny pinch of cloves! Yes, both of these – cinnamon and cloves – are very usual in Greek tomato sauces and I love that combination. If cinnamon and cloves are too out there for you, go for cumin, it’s different (perhaps more savoury than cinnamon in most people’s minds) but just as delicious.
Also, sometimes when I need a change, I cheat and add a bit of harissa or chipotle paste for a slightly different vibe. The sauce is super easy to make and it only just requires a bit of stirring from time to time, I tend to make a big pot of it on Monday and have my lunch ready throughout the week.
I top this simple stew with sliced Kalamata olives, vegan feta or my homemade almond ricotta, a drizzle of chilli oil and a handful of chopped dill and I feel like I’ve been transported to Greece. I also add my favourite vegan sausages for extra heft and more plant protein. At the moment I am loving Linda McCartney’s Rosemary & Red Onion Sausages, they are available in the frozen section of most UK supermarkets and they cook from frozen really well so I don’t need to forward plan at all.
While these Greek chickpeas are my own creation based on ingredients and flavours I remember from living in Greece rather than an authentic Greek recipe, they are easy, nutritious and delicious and if you like Greek food I hope you’ll appreciate the combination.
MORE ABOUT THE INGREDIENTS
TOMATOES: Using quality, flavoursome tomatoes is key in this recipe. As it’s not yet tomato season I used a couple of cans of quality plum tomatoes. Plum canned tomatoes generally have richer flavour than diced canned tomatoes. If you are making this at the height of tomato season, you’ll need approximately six medium tomatoes, but please do not use bland supermarket tomatoes sold throughout the year, it’s not worth it.
ONION & GARLIC: For the aromatics, I used a red onion (white onion is fine too) and three large garlic cloves.
DRY HERBS & SPICES: I used a mixture of dry herbs and spices here, dried oregano, smoked paprika, cinnamon and just a pinch of ground cloves as they can be quite overpowering. While cinnamon and cloves are a classic Greek tomato sauce additions, you can also use a teaspoon of cumin instead for a more savoury vibe.
CHICKPEAS: I love chickpeas and they happen to be an excellent source of protein and a Greek cooking staple too. I used two 400 g / 14 oz cans of chickpeas here. If you prefer different legumes, white cannellini (white kidney) beans or green lentils would also work well.
DILL: Delicate dill is a beloved Greek herb that gets sprinkled on pretty much anything savoury! I really like it in this dish both visually and flavour-wise too.
SOFT CHEESE: Feta is a classic Greek staple that makes a fabulous, creamy and salty addition to many dishes. If you can find vegan feta-style cheese you enjoy use that, but any other creamy cheese will work well too. I make my own almond ricotta and add that instead.
VEGAN SAUSAGES: Vegan sausages turn these Greek chickpeas into a well rounded meal, plus they add texture and plant protein. Use any type you enjoy, I have been enjoying Linda McCartney’s Rosemary & Red Onion Sausages. They come frozen and cook from frozen really well.
OLIVE OIL: Olive oil is such a staple Greek ingredient that you would not dream of making anything Greek without it. I use cooking olive oil to make the stew, but I recommend good extra virgin olive oil to drizzle on top like a true Greek, if you fancy. I typically use olive oil infused with chilli flakes that I make at home as I like a bit of a chilli oil kick.
GREEK CHICKPEA STEW
- 30 ml / 2 tbsp olive oil
- 1 red onion, finely diced
- 3-4 garlic cloves, finely diced
- 1 tsp smoked paprika
- 1 tsp ground cumin or cinnamon
- pinch of ground cloves (if using cinnamon)
- 1 tsp dried oregano
- 2 bay leaves, fresh or dried
- 2 x 400 g / 14 oz can of plum tomatoes* (I use Cirio)
- 2 x 400 g / 14 oz can of chickpeas
- salt & pepper, to taste
- 1-2 tsp sugar, to taste
REMAINING INGREDIENTS
- 8 vegan sausages
- 20 Kalamata olives, sliced
- 120 g / 4.3 oz your favourite soft cheese (I use this vegan ricotta)
- fresh dill, finely chopped
- chilli oil or extra virgin olive oil, optional
- your favourite bread, optional
- Add 2 tbsp of olive oil to a medium, pre-heated heavy pan, next add diced onion and sautee on low heat until translucent. Next add in chopped garlic and sautee for a couple of minutes on low heat stirring frequently.
- Stir in a generous pinch of salt and dry spices: oregano, smoked paprika, cinnamon or cumin and sautee for 30 seconds.
- Next add in bay leaves and both cans of plum tomatoes one at a time – once in the pan, squash them gently with a potato masher before adding the second and squashing. Add a can full of water and increase the heat to medium.
- Simmer on medium heat, stirring every 15 minutes or so. Simmer until tomatoes have broken down fully and the sauce has thickened. You may need to add more water if the pan is looking dry and the tomatoes haven’t yet fully broken down.
- Season with salt, pepper and sugar. Add drained chickpeas to the pan and cook for another 10 minutes or so. This sauce is best the day after it was made, but if serving straight away, fry your sausages in a separate pan.
- Remove the bay leaves, divide the stew between four bowls, top with chopped olives, crumbled cheese, fresh dill and a drizzle of chilli (or extra virgin olive oil) if you wish. Serve with your favourite bread.