Chickpeas All’Arrabbiata

Heat the olive oil in a large pot over medium-low. Add the garlic and red pepper and cook, stirring frequently, until the mixture is very fragrant and the garlic is just beginning to turn pale golden (you don’t want it to brown), about 5 minutes.

Add the tomatoes and their juices, increase the heat to medium-high and bring to a simmer. Reduce the heat and continue to simmer, breaking up the tomatoes into small pieces with a wooden spoon, for 10 minutes.

Stir in the chickpeas, season with salt, and simmer, stirring occasionally, until the mixture has thickened, about 15 minutes more.

Taste and season with additional salt and crushed red pepper, as needed. If you’d like, serve over polenta and garnish with Parmesan.