Chickpeas With Cherry Tomato, Celery, Olives & Avocado

Name: Chickpeas With Cherry Tomato, Celery, Olives & Avocado
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: For the chickpeas; 2 tbsp olive oil; 1 small onion, finely diced; 2 garlic cloves, crushed; 2 celery stalks, finely sliced; 500g cherry tomatoes, halved; 2 tbsp tomato purée; 1 tsp smoked paprika; 1 tsp dried oregano; 2 x 400g tins chickpeas, drained and rinsed; 100ml vegetable stock; 100g pitted Kalamata olives, halved; Sea salt and freshly ground black pepper; To finish; 2 ripe avocados, sliced; Fresh parsley or basil, chopped; Extra-virgin olive oil, for drizzling; To serve; Warm crusty bread or toasted sourdough

by Matte Black Bowls

4 People

40 min

A wholesome Mediterranean-inspired summer lunch that's bursting with fresh flavour

Simple, colourful ingredients come together beautifully in this vibrant chickpea dish, making it an excellent choice for a relaxed summer lunch or as part of a larger sharing feast. Tender chickpeas are gently simmered in a rich cherry tomato sauce with crisp celery and briny olives, then finished with creamy avocado for a satisfying contrast in texture. It is nutritious, naturally vegetarian, and easy to prepare ahead, allowing the flavours to develop while keeping last-minute cooking to a minimum. Serve with warm crusty bread to soak up the delicious tomato sauce for an effortlessly elegant meal that everyone can enjoy.

chickpeas with cherry tomato celery olives avocado

Chickpeas With Cherry Tomato, Celery, Olives & Avocado

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Recipe details

Yield 4 People
Time spent: Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min

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Ingredients

For the chickpeas
2 tbsp olive oil
1 small onion, finely diced
2 garlic cloves, crushed
2 celery stalks, finely sliced
500g cherry tomatoes, halved
2 tbsp tomato purée
1 tsp smoked paprika
1 tsp dried oregano
2 x 400g tins chickpeas, drained and rinsed
100ml vegetable stock
100g pitted Kalamata olives, halved
Sea salt and freshly ground black pepper
To finish
2 ripe avocados, sliced
Fresh parsley or basil, chopped
Extra-virgin olive oil, for drizzling
To serve
Warm crusty bread or toasted sourdough

Instructions

Heat the olive oil in a large frying pan over medium heat.
Add the onion and celery, cooking for 5–6 minutes until softened.
Stir in the garlic, smoked paprika, and oregano, cooking for 1 minute until fragrant.
Add the cherry tomatoes and tomato purée, cooking for 8–10 minutes until the tomatoes break down into a rich sauce.
Pour in the vegetable stock and stir in the chickpeas.
Simmer gently for 10 minutes until the sauce has thickened.
Fold through the olives and season with salt and black pepper to taste.
Spoon into a serving dish and top with sliced avocado, fresh herbs, and a drizzle of extra-virgin olive oil.
Serve warm with plenty of crusty bread for dipping.

Tips

Prepare the chickpea and tomato mixture several hours ahead and gently reheat before serving.
Add a pinch of chilli flakes for gentle warmth if desired.
A sprinkle of crumbled feta makes a delicious optional topping.
Pair with a crisp green salad and a chilled glass of white wine or sparkling water for a light Mediterranean lunch.

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