Chickpea dish with tuna and cherry tomatoes

Name: Chickpea dish with tuna and cherry tomatoes - Lioara D.
Ingredients: 2 cans of chickpeas; 1 can of Rio Mare tuna; 1 red onion; 2 cloves of garlic; 50 ml of rosé wine; 2; 3 tablespoons of tomato paste; a few cherry tomatoes; fresh parsley; olive oil; salt/pepper

Sezon - Chickpea dish with tuna and cherry tomatoes by Lioara D. - Recipia

There are many days when I don't have the time or desire to cook something complicated. In such moments, a quick dish with chickpeas and tuna, plus a few cherry tomatoes, solves the problem. Canned ingredients and readily available, nothing fancy, but the result is hearty and tasty. I've made this version several times, and you can't really go wrong, especially if you like the taste of chickpeas combined with fish. Quick Info Total time: about 30 minutes Preparation time: 10 minutes Cooking time: 20 minutes Servings: 3-4 Difficulty: easy Recipe type: quick lunch or dinner Ingredients 2 cans of chickpeas (about 400 g each), drained 1 can of Rio Mare tuna (or other tuna in oil), drained 1 red onion, finely chopped 2 garlic cloves, thinly sliced 50 ml rosé wine 2-3 tablespoons tomato paste A few cherry tomatoes, quartered Fresh parsley, chopped Olive oil Salt and pepper Preparation method 1. Finely chop the red onion. Heat a deeper pan or pot with a little olive oil, about two tablespoons. 2. Add the onion to sauté over medium heat. Stir occasionally until it becomes slightly translucent. Don't rush this step, as burning it will ruin the taste. 3. When the onion has softened, add the drained tuna. Gently stir without crushing the pieces too much. 4. Pour the rosé wine over it. Let it cook uncovered until the wine almost evaporates. This takes about 2-3 minutes, depending on the heat intensity. 5. Add the drained chickpeas, rinsed if there was too much foam from the can. Add the tomato paste. Mix everything and lower the heat. 6. Let the dish simmer on low heat for about 10-12 minutes until the sauce reduces and thickens slightly. 7. Add the thinly sliced garlic and quartered cherry tomatoes. Gently stir and let it cook for another 2-3 minutes. The tomatoes should just soften slightly, not turn to mush. 8. Adjust the taste with salt and pepper to your preference. Remove from heat. 9. Finally, sprinkle with freshly chopped parsley. Serve warm. Why I make this recipe often It's a recipe I repeat because it doesn't require advance planning. Most ingredients can be found in the pantry or fridge. It works well when you want something hearty and quick without spending too much time at the stove. The chickpeas are filling, and the combination with tuna is satisfying without being heavy. Tips and variations Tips Don't let the onion burn, or it will give a bitter taste. Don't add the garlic at the beginning, as it burns and loses its aroma. If you have time, you can let the dish sit covered for 5 minutes after turning off the heat – the flavors settle better. Substitutions You can also use home-cooked chickpeas if you prefer, but you'll need to prepare them in advance. If you don't have rosé wine, dry white wine works too. It's just for an added flavor, not for a dominant taste. Tuna in oil is more suitable, but if you only have tuna in water, add a tablespoon of olive oil when adding the tuna. Variations You can add a bit of chili pepper if you want something spicier, but it's not in the original recipe. If you don't have cherry tomatoes, use regular tomatoes, diced, but not too watery. For more greenery, you can add basil at the end, but parsley is the base here. Serving ideas The simplest way to eat it is as is, possibly with fresh bread or pita. It also goes well with a simple green salad on the side. It can be packed to go if you don't mind eating it at room temperature. Frequently asked questions Can I use fresh tuna instead of canned? It doesn't really make sense for this recipe. Fresh tuna needs to be cooked separately and has a different texture. Canned tuna works better. Can I leave out the wine? Yes, if you don't want to use alcohol, you can omit the wine. The sauce will be slightly different, but the recipe still works. How long should the chickpeas cook? After adding the chickpeas and tomato paste, about 10-12 minutes on low heat is enough for the flavors to mix. Do I need to rinse canned chickpeas? It's recommended to rinse them, especially if the liquid is salty or foamy. It eliminates the metallic taste. Nutritional values Estimate for one serving (out of 4): about 320-350 kcal. Of these, about 22-25 g protein, 35-38 g carbohydrates (mostly from chickpeas), 7-9 g fat (depending on how much oil and the type of tuna). It's a balanced recipe for protein and fiber due to the chickpeas. Storage and reheating You can store leftovers in the fridge in a container for up to 2 days. Reheat directly on the stove or in the microwave. The chickpeas keep quite well, but the tomatoes lose their texture if reheated multiple times. The recipe is not suitable for freezing.

Chickpea dish with tuna and cherry tomatoes

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