Saucy chickpeas in vegan red pepper romesco sauce is an easy recipe that bathes chickpeas (garbanzo beans) in a smoky, creamy, sultry roasted red pepper sauce that will delight the entire family.
Romesco is a classic Spanish sauce that has a creamy texture. This easy romesco sauce recipe is a blender sauce at heart, just like my other favorite sauces: pesto with sun-dried tomatoes and cauliflower bechamel white sauce.
My version of this flavorful sauce uses a few whole almonds for healthy fats with simple ingredients. If you've tried my spicy red pepper harissa paste, you know that when it comes to roasted bell peppers, I prefer to make them myself.
Table of Contents
⭐ Why You'll Love This Recipe
- Homemade oven-roasted red bell peppers and shallots are made with no oil, unlike the jarred kind you find at the supermarket.
- It's a great sauce for meal prep and to make ahead, and it's freezer-friendly.
- Leftovers as a pizza sauce (chickpeas and all) spread over baked quinoa pizza crust with a few veggies, cashew mozzarella cheese, or vegan parmesan.
📋 Recipe Ingredients
Red peppers. Essential for vegan romesco sauce. If you use jarred peppers, be sure to rinse them in warm water to help reduce the added oil.
Shallots. Shallots have a mild, sweet flavor. Substitute with ½ a medium yellow or white onion.
Almonds. Use toasted almonds without oil and salt added. I have another Spanish roasted red pepper sauce with hazelnuts, which is a good option. Almond flour or meal is another. 2 tablespoons of almond butter can also be used in a pinch for a creamy sauce. I've not tested this recipe with pine nuts, but they are delicious in spinach and basil pesto.
Red chili flakes. You may know them as red pepper flakes. They are there to add a little spice. A pinch of cayenne pepper or harissa spice blend are good options.
Tomatoes. This recipe uses canned tomatoes. I'm a fan of plum tomatoes or whole Roma tomatoes in juice. You can also use crushed or diced tomatoes since they will be blended. Add a tablespoon of tomato paste if your tomatoes are packed in water.
Red wine vinegar. Substitute with sherry vinegar or 1 teaspoon of balsamic vinegar.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
📖 Recipe Variations
Tomato sauce, like my basic Instant Pot tomato sauce with basil, can be substituted for canned tomatoes. The result may be thicker after adding the ground almonds. Wait to add maple syrup until the sauce simmers and you taste it.
Add chopped spinach (fresh or frozen) or sauteed zucchini for extra vegetables if desired.
⏲️ Step-by-Step Instructions
Step 1: Place the peppers and shallots on a parchment-lined baking sheet. Roast them for 15-20 minutes.
Step 2: Grind the almonds in a spice grinder, high-speed blender, or food processor. Add the rest of the sauce ingredients. Blend until smooth.
Step 3: Transfer the sauce to a medium pot. Heat the sauce over medium heat. Stir in the chickpeas.
Step 4: Simmer the sauce for 10 minutes.
🔪 Pro Tips
It's your decision to peel the roasted red peppers. I left the skins for a stronger, smoky flavor the first time I made this. I peeled them the next time, and the sauce was slightly smoother. Smoked paprika more than makes up the smoke flavor. This is my roundabout way of saying - it's up to you.
I recommend grinding rather than soaking almonds. Like making sunflower sour cream, almond skins won't absorb water; they are hard nuts.
🍴 Serving Suggestions
This versatile sauce with chickpeas makes a delicious meal served over rice or pasta. Add it to quinoa, bulgur, or cooked whole-grain barley with a few chopped raw veggies for delicious grain bowls.
My newest favorite way to enjoy this yummy sauce and chickpeas is over toasted crusty bread for a quick bruschetta or breakfast.
💭 Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for 5 days. Freeze for 3 months. Reheat in a saucepan over low heat.
If you are inclined to make a quick romesco sauce and skip roasting the peppers, you'll lose a lot of flavor. At the least, I'd recommend chopping and sauteeing the peppers and shallots. This softens them, reduces excess water, and makes them easier to blend.
The best way to thicken romesco sauce is to simmer it for longer. A few teaspoons of tomato paste (tomato puree) will also thicken it. You can also transfer a cup or more of the sauce with chickpeas and blend it. Return it to the pot.
If you find the sauce thicker than you like, thin it by adding a little vegetable broth. Continue simmering it, adding more broth as needed until it has the consistency you like.
🥘 More Vegan Chickpea Recipes
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👩🏻🍳 Recipe
Saucy Chickpeas with Vegan Red Pepper Romesco Sauce
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Ingredients
- 2 large red bell peppers - cleaned and cut into quarters
- 2 large shallots - cut in half lengthwise , 1 small onion quartered
- ¼ cup raw almonds - you can use roasted, but make sure they are salt-free
- 28 ounces tomatoes in juice - or 2 15-ounce cans
- 1 teaspoon garlic powder
- 1 teaspoon red chili flakes - or harissa chili blend
- 1 ½ teaspoons smoked paprika
- 2 teaspoons red wine vinegar
- 2 teaspoons date paste - or maple syrup
- 4 ½ cups chickpeas - 3 - 15 ounce cans
Instructions
- Preheat the oven to 425 F (220 C).
- Place the red peppers and shallots on a parchment-lined baking sheet. Roast the vegetables in the center of the oven for 20 minutes until the pepper skins begin to char.
- Grind the almonds into a fine powder using a spice grinder or high-speed blender. Transfer them to a blender with the tomatoes, spices, red wine vinegar, and maple syrup.
- After the peppers have roasted, let them cool for a few minutes, then peel the skins if desired. Cut the shallots into smaller pieces if you don't have a high-speed blender.
- Add the red peppers and shallots to the blender with the rest of the ingredients. Blend to a smooth sauce.
- Transfer the sauce to a large saucepan over medium heat. Stir in the chickpeas. Let the sauce simmer for 10-15 minutes until it is thick and hot.
Video
Notes
- Store leftovers in an airtight container in the refrigerator for 5 days. Freeze for 3 months. Reheat in a saucepan over low heat.
- Serve romesco chickpeas over rice, pasta, quinoa, or a cooked grain. It's also delicious over toasted crusty bread. The leftovers make a delicious pizza sauce.
- To make nut-free romesco sauce, substitute 2 tablespoons of ground sunflower seeds or ½ a cup of cooked chickpeas blended into the sauce. The sauce may be a bit thinner, so simmer it for longer.
- If you are inclined to make a quick romesco sauce and skip roasting the peppers, you'll lose a lot of flavor. At the least, I'd recommend chopping and sautéing the peppers and shallots.
- Add chopped spinach (fresh or frozen) or diced and sauteed zucchini to add more veggies to the sauce.
Nutrition
Nutritional information is an estimation only.
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