Recipe: Fire Roasted Tomato & Chickpea Sauce
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Aug 12 2010

Recipe: Fire Roasted Tomato & Chickpea Sauce

Last Friday night I was trying to figure out what I wanted to eat for dinner. I wanted to make something that didn’t take too long. I had some gluten-free pasta in the fridge that I needed to use, but no marinara sauce. I opened my pantry and began to find pieces of my meal. I found a can of fire roasted tomatoes and chickpeas. Once I had those, I opened my fridge to see what veggies I could add. Here is what I came up with.

1 can fire roasted tomatoes (I used Muir Glen)
1 can of chickpeas (drained & rinsed)
3-4 shredded carrots (I used the food processor)
1-2 zucchini
1/2 -1 whole red, yellow or green bell pepper
1 -2 cloves garlic
fresh basil
sea salt
black pepper
feta cheese
crushed red pepper

1. Spray a large frying pan with Pam and add chopped garlic. Cook over medium-high heat for a few minutes & then add chopped zucchini. Season with sea salt & pepper
2. Once zucchini is lightly browned, add shredded carrots. Cook for several minutes.
3. Add chickpeas and tomatoes. Simmer over low heat until hot.
4. Chop basil, chiffonade style.

Serve over warm pasta. Top with feta cheese, fresh basil & crushed red pepper.

This made a lot of sauce, so I stored the rest in the fridge for another night. At first I was thinking that I would just make more pasta for the sauce, then it dawned on me to stuff the sauce into a green pepper, top with feta cheese, bake and serve as a side dish to my grilled chicken.

This was soooo good!!! Believe it or not, I still had some left over and used it on top of my taco salad last night. It would also be great as a filling in some warmed corn tortillas.

As you can see, I took 1 sauce and used it multiple different ways. A lot of times the rest of my family won’t eat some of the more untraditional meals that I cook. While it used to bother me, now I embrace it because I can always freeze the extras or create multiple uses for them.

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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Comments

  1. renee says:

    It all sounds wonderful, Kim! I love chickpeas and tomatoes on or in just about anything. Sometimes it is fun to cook for just yourself, whatever YOU want and not worry about anyone else. I don’t get many nights like that.

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