Braised Chickpeas With Tomatoes, Almonds, and Garlic

Serves 4

Read about how Rachel Roddy developed this recipe here.


  • ¬†2, 15 oz cans
  • 2 bay leaves
  • 1 garlic clove, unpeeled
  • 6 tbsp olive oil
  • 1 white onion, finely chopped
  • 2 tbsp chopped parsley
  • 4-5 fresh, ripe tomatoes, peeled and roughly chopped
  • Salt and black pepper

For the pesto

  • 50g blanched almonds
  • 1 tbsp pine nuts
  • 2 garlic cloves


  1. Drain chickpeas, put them in a large pan and cover with 8 cups of cold water. Add the bay leaves and garlic, bring to the boil, then reduce to a simmer. Cook until the chickpeas are very tender. Pull from the heat, add salt to taste, and leave to cool in the cooking liquid.
  2. Warm the oil and fry the onion until soft. Add 1 tbsp chopped parsley and the tomatoes. Simmer, crushing the tomatoes with the back of a spoon. Cook until saucy. Dilute with a ladleful of chickpea broth, then add the chickpeas, leaving some broth remaining. Simmer for 10 minutes.
  3. Make the pesto by pounding/blending the almonds, pine nuts and garlic into a paste. Stir into the chickpeas. Cook for another 10 minutes, adding more broth if you want. Stir in the last of the parsley. Serve with bread and cheese.