Chickpea, Tomato

Chickpeas In Broth + Olive Oil, Black Pepper and Pan Con Tomate

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Chickpeas In Broth + Olive Oil, Black Pepper and Pan Con Tomate

Serves 4  | Prep Time: 5 minutes | Cook Time: 1 hour – 1 hour and 30 minutes

Pan con tomate is a classic Catalan dish. Called pa amb tomàquet(bread with tomato) in Cataluña. Here is where your ingredients are very important. This is best eaten at the apex of tomato flavor in the Summer. You’ll know once you try it. This would be great for any meal of the day.


  • 2 cups (400g) dried chickpeas, soaked overnight (cover by at least 2 inches of filtered water)
  • 2 celery stalks, large dice
  • 1 carrot, large dice
  • 1 leek, large dice
  • 5 cloves garlic
  • 6 sprigs of thyme
  • Kosher salt and freshly ground black pepper
  • 1/2 cup (120ml) extra virgin olive oil
  • 1 pint cherry tomatoes
  • 4 slices crusty bread
  • 2 medium heirloom or beef steak tomatoes, halved and grated on the large holes of a box grater
  • 1 garlic clove
  • Flaky sea salt

Chef Tips

If you want to do this with canned chickpeas, I challenge you not to, follow step 2 for the vegetables and continue. Reduce the cooking time to about 25 minutes; enough time for the vegetables to permeate the water.


Step 1

Drain the chickpeas. Save the water for you houseplants, yard or car wash. Cover beans with filtered water by about 2 inches.

Step 2

Wrap the celery, carrot, leek, garlic and thyme in cheesecloth and add to the pot. Like a teabag to flavor the broth. Turn the heat on high and bring to a simmer. Cook until tender; about 1 hour – 1 hour and 30 minutes. Once the beans are tender remove them from the heat. Season with salt. Taste the liquid, you’ll have to taste so as not to over season the liquid. Season with lot’s of freshly ground black pepper.

Step 3

Add the olive oil. You can start with half if you want, if you don’t want so much.

Step 3 (for the cherry tomatoes)

While the chickpeas are cooking, preheat the broiler. Place the rack on the top third of the oven. Toss the cherry tomatoes with a little olive oil; season with salt. Place on a skillet or baking tray and broil until the skins back and soften slightly; about 3 minutes

Step 4

Preheat a grill pan (or outdoor grill). Brush the bread with some olive oil. Grill the bread until charred. Repeat on the other side. Once the bread is toasted, rub garlic all over on one side. Spoon one side of the bread with the tomato so it soaks up a good amount of the juice. Season with flaky salt. 

Step 5

To serve, ladle the chickpeas and broth into bowls. Serve alongside the grilled toast.