spicy chickpeas

ceci all’arrabbiata

Servings 6


1 3/4  cups dried chickpeas
1  (28-ounce) can whole tomatoes in juice, preferably San Marzano
3 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
2 garlic cloves, peeled
1  whole dried chili, crumbled or 1/4 teaspoon red pepper flakes,  
more to taste
1 teaspoon tomato paste, preferably double concentrated
 Coarse sea salt
 2 tablespoons finely chopped flat-leaf parsley 



Soak chickpeas in water to cover by 2 inches overnight (8 hours), then drain. 
Simmer chickpeas in water to cover by 2 inches in a large pot, partially covered with lid, adding more water if necessary, until tender, 1 to 1 1/4 hours. Drain chickpeas.
In a blender, purée 6 tomatoes with 3 to 4 tablespoons of their juices until smooth to make 1 cup tomato purée (save remaining tomatoes and juices for another use).
Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add onion, garlic and dried chili; reduce heat to medium-low and cook, stirring occasionally, until onion is softened, about 5 minutes. Add chickpeas, tomato purée, tomato paste and
1 teaspoon salt. Cook until flavors have blended, about 10 minutes.  

Remove and discard garlic; stir in parsley and adjust seasoning to taste. Serve warm.