65min 4 ppl
Chickpeas Basquaise
106 minutes
4 people
Hardover 60 min or 12+ steps
106 min · 13 steps
Hard: over 60 min or 12+ steps
390 kcalper person
Protein 14g
Carbs 42g
Fats 16g
About this dish
Deeply roasted peppers and a long, slow sofrito of onion, garlic and Espelette pepper build the layered sweetness that separates a genuine Basquaise from a simple tomato stew — finished with whole chickpeas that soak up the sauce rather than float above it.
Allergy Info
Celery, Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- Red Bell Peppershalved and deseeded2 whole
- Green Bell Pepperhalved and deseeded1 whole
- Yellow Bell Pepperhalved and deseeded1 whole
- White onionslarge, thinly sliced2 whole
- Garlic clovesthinly sliced6 cloves
- Ripe plum tomatoesroughly chopped (or 1 x 400 g tin whole peeled tomatoes, crushed by hand)400 g
- Fresh thyme2 sprigs
- Flat-leaf parsleysmall, leaves roughly chopped1 bunch
Tins & Jars
- Cooked Chickpeasdrained and rinsed (or 2 x 400 g tins)500 g
- Vegetable stock150 ml
Dried Goods
- Caster sugar1 tsp
Spices & Seasonings
- Piment d'Espeletteor 1 tsp sweet smoked paprika + ¼ tsp cayenne as substitute2 tsp
- Sweet smoked paprika1 tsp
- Fine sea saltplus more to taste1 tsp
- Black pepperfreshly ground0.5 tsp
- Bay leaf1 leaf
Oils & Condiments
- Olive oildivided4 tbsp
- Dry white wine100 ml
Utensils
- Baking tray
- Grill (broiler)
- Wide Heavy-Based Casserole or Sauté Pan
- Cling film
- Kitchen Knife
Method
1
Heat the grill (broiler) to its highest setting. Place the pepper halves cut-side down on a baking tray lined with foil. Drizzle with 1 tbsp olive oil.
Approx. 5 minutes
2
Grill the peppers for 15–18 minutes until the skins are deeply charred and blistered in patches.
Approx. 17 minutes
3
Transfer the charred peppers immediately to a bowl, cover tightly with cling film, and leave to steam for 15 minutes — the skins will loosen completely.
Approx. 15 minutes
4
Peel and discard the skins from the steamed peppers, then slice the flesh into 1 cm strips. Set aside with any collected juices.
Approx. 6 minutes
5
Warm the remaining 3 tbsp olive oil in a wide, heavy-based casserole or sauté pan over a low-medium heat. Add the onions and a pinch of salt, stirring to coat.
Approx. 3 minutes
6
Cook the onions, stirring every few minutes, for 20–25 minutes until deeply golden, jammy, and beginning to catch at the edges — do not rush this step.
Approx. 23 minutes
7
Add the garlic, piment d'Espelette, smoked paprika, thyme, and bay leaf to the softened onions and stir for 2 minutes until fragrant.
Approx. 2 minutes
8
Pour in the white wine and let it bubble for 3 minutes until almost fully evaporated.
Approx. 3 minutes
9
Add the chopped tomatoes, sugar, salt, and black pepper. Stir well and cook over a medium heat for 10 minutes until the tomatoes have broken down into a thick, rust-coloured sauce.
Approx. 10 minutes
10
Add the roasted pepper strips with their juices and the vegetable stock. Stir to combine.
Approx. 2 minutes
11
Add the chickpeas, pressing them gently into the sauce so they are submerged. Reduce the heat to low.
Approx. 2 minutes
12
Simmer uncovered for 15 minutes, stirring occasionally, until the sauce has thickened and clings to the chickpeas.
Approx. 15 minutes
13
Remove the thyme sprigs and bay leaf. Taste and adjust seasoning. Scatter over the chopped parsley and serve directly from the pan with crusty bread or steamed rice.
Approx. 3 minutes
