Cacciucco Toscano

Cacciucco Toscano

Chickpeas Vegan Version
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Italian


  • 1 frying pan
  • 1 mixer


  • 1 can chickpeas already cooked
  • 1 onion
  • 1 carrot
  • 1 celery stick
  • 250 ml tomato sauce
  • 200 g baby spinach
  • 600 ml vegetable broth
  • 3 sage leaves
  • extra virgin olive oil
  • 1 pinch of salt
  • 1 touch of chili optional


  • Peel and finely dice the vegetables, then sauté them in extra virgin olive oil
  • Rince the chickpeas and ground 1/2 of them (optional: peel them if your gut is sensitive)
  • Add the grounded chickpeas, the tomato sauce, broth and sage to the vegetables
  • Let is simmer for 10min over medium heat with the lid on
  • Add the remaining whole chickpeas, spinach, a pinch of salt and chili
  • Continue cooking for 10 more min with the lid on at medium heat
  • Serve with rice or bread
Keyword Vegan Protein

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