Pisto with Chickpeas

Name: Pisto with Chickpeas
Prep time: 15 min
Cook time: 65 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 1 large sweet onion; 3 garlic cloves; 1 red pepper; 1 green pepper; 1 medium courgette; 4 ripe plum tomatoes; 1 glass of cider or white wine; 600g cooked chickpeas; Salt; Extra virgin olive oil

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Ready to enjoy a traditional, comforting meal? Let me introduce you to Pisto with Chickpeas. This recipe brings together the richness of Spanish pisto—a mix of vegetables simmered slowly to perfection—with the tenderness and goodness of chickpeas, creating a combination of flavours you'll love.

Pisto, made with ripe tomatoes, peppers, courgette, and onions, is tossed with cooked chickpeas to add plant-based protein and lovely texture. This vegetarian stew is fantastic as a main course or as a hearty side dish, ideal for any day of the week.

Beyond being delicious, pisto with chickpeas is healthy and so versatile that you can easily adapt it with your favourite seasonal vegetables and herbs. Make it ahead of time and enjoy a wholesome meal that brings all the warmth of traditional Mediterranean cooking right to your table.

So gather your fresh vegetables and let yourself be won over by this Pisto with Chickpeas—it's sure to become a household favourite. Enjoy!

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Prep: 15 minCook: 65 minServes: 3

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Ingredients

Ingredients for 2-3 servings

1 large sweet onion
3 garlic cloves
1 red pepper
1 green pepper
1 medium courgette
4 ripe plum tomatoes
1 glass of cider or white wine
600g cooked chickpeas
Salt
Extra virgin olive oil

Step by step

1Heat a generous drizzle of olive oil in a wide frying pan and gently cook the chopped onion and minced garlic until soft and translucent.
2Add the diced peppers along with a pinch of salt to help them release their juices and soften faster.
3Once the peppers are tender, pour in the glass of cider or wine, stir well, cover, and cook for a few minutes until the alcohol has evaporated.
4Add the diced courgette and cook until it starts to soften.
5Stir in the crushed tomatoes and season with salt to taste.
6Cover and let everything simmer gently over medium-low heat for 25-35 minutes.
7After that time, add the rinsed and drained chickpeas to the pan.
8Pour in a glass of water, cover, and cook over medium-low heat for about 10 minutes until the liquid reduces and all the flavours come together.
9And that's it! Our pisto with chickpeas is ready to serve.

Tips and tricks

Tips and tricks for making pisto with chickpeas

Use good-quality tinned chickpeas that are already soft and tender.

Take advantage of any vegetables in the fridge that are starting to look a bit tired, even if they aren't the exact ones in the recipe.

Double the quantities while you're at it and freeze the extra! That way you'll have homemade pisto ready to go another day—served with a couple of fried eggs, it's an absolute dream.