Chickpeas (Garbanzo Beans) In Spicy Marinara Sauce With Basil - Italian Side Dish Recipe
Chickpeas (AKA garbanzo beans) in spicy marinara sauce with basil is a delicious side dish that you can quickly and easily add to your favorite Italian main course! Join Eric from Simply Elegant Home Cooking as demonstrates this versatile dish that will quickly become a regular in your cooking rotation! While you can use dried chickpeas, the canned variety works just as well too! This marinara sauce will blow away anything you can buy at the store, so do not be tempted to cut corners by buying a pre-made sauce!
Ingredients:
-14 oz. DOP Certified San Marzano Tomatoes
-15 oz. Canned Chickpeas (Garbanzo Beans)
-3 Cloves Garlic
-2 TB Extra Virgin Olive Oil
-1 TS Dried Oregano
-1/2 TS Crushed Red Pepper Flakes
-1 Large Handful Fresh Basil (Optional)
-Salt and Pepper to Taste
Directions:
-Crush the San Marzano tomatoes by hand in a large glass bowl. They do not need to be totally pulverized, be sure to leave some chunks. San Marzanos typically come in 28 oz. cans so reserve half of the crushed tomatoes for other recipes.
-Peel and crush the garlic using a garlic press.
-In a cold saucepan, pour in the extra virgin olive oil and the garlic. Turn the heat to medium.
-Stir the garlic as the temperature comes up. Be sure not to walk away. As soon as a rapid sizzle is achieved, turn the heat down to low and cook for an additional 2-3 minutes. Be sure not to brown the garlic. Stir throughout this process.
-After the garlic is fragrant, add in the crushed tomatoes and stir to incorporate everything. Then add in the crushed red pepper flakes, oregano, salt, and pepper and turn the heat up to medium high. Stir again.
-Bring the sauce up to a boil, then turn the heat back down to low for a gentle simmer. Allow the marinara sauce to simmer for 10-12 minutes, or until it has thickened up a bit, stirring occasionally.
-While the sauce simmers, prep the chickpeas and fresh basil. Rinse and drain the chickpeas and chop up the basil.
-Once desired consistency is reached with the marinara sauce, add in the chickpeas and the basil. Stir to incorporate. Cook on low for about 5 minutes.
-Serve and enjoy!
Tomato & Basil Butter | VEG HACKS
This is an easy and tasty way to preserve tomatoes and basil and enjoy Summer flavours all year round. This versatile butter can be served with almost everything: spread on toast, toss though vegetables or pasta, stirred into risotto or even served over a piece of fish, meat or freshly barbecued sweetcorn… the options are endless.
How to Make FRESH BASIL PESTO Like an Italian
Fresh basil pesto is so easy to make and one of the most versatile condiments in Italian cooking. It originated in the region of Liguria and when made fresh the salty flavour just dances on your tastebuds.
When making your own pesto at home, the trick is to use fresh basil leaves – either from your own garden, the farmers market or your neighbours!
Be warned, once you start blending the basil, your kitchen will be filled with the most delicious aroma and as soon as you combine the pine nuts and parmigiano you will not be able to resist a few scoops almost right away!
#basilpesto #pesto #basilpestosauce
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Aubergine, tomato & butter bean salad with basil and Nocellara olives #shorts
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Recipe
Makes 2-3 portions
1 aubergine, diced
300g cherry tomatoes
A big handful of basil leaves
Few sprigs thyme
3 cloves garlic
1 tsp capers
1 heaped tablespoon pitted Nocellara olives, roughly crushed or chopped
1/2 tsp chilli flakes
1 tsp dried oregano
1 jar butter beans
Olive oil
Salt & pepper
1. In a large baking tray mix the aubergine, tomatoes, chilli flakes, garlic, thyme, oregano, olive oil, salt & pepper. Roast at 200c until the aubergine is tender and the tomatoes are bursting
2. Stir in the basil, drained beans, capers, olive. Discard any thyme stalks & spoon into bowls.
Ingles Table Susan Murray McCormick Basil Garlic Green beans
In this video Susan Murray shows you how to make her Basil Garlic Green beans.
Vegan Thai Basil Tofu with Green Beans
FULL RECIPE ????????
This recipe is a fusion of my love for Pad Krapow or Spicy Thai Basil Chicken and Chinese Szechuan Green Beans with Minced Pork. Instead of the usual meat used for these recipes, I use extra firm tofu that I crumbled and cooked down to mimic ground meat. The tofu is cooked along with some sliced chiles, ginger, onion, garlic, and of course some fresh Thai basil leaves. For the green beans, I dry fried these on a very hot skillet to get these to lightly char and brown on the outside.
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