Saucy Spanish Chickpeas
|A very easy recipe for a very healthy and delicious side dish.|
Heat 3 T oil over medium heat, add bread crumbs and a pinch of salt, and toast, stirring or shaking the pan occasionally, for 5-10 minutes, until golden brown. Transfer to the bowl and set aside.
Add the other 3 T oil to the pan along with the onion and garlic and sauté, stirring frequently, until soft, about 5 minutes. Add wine and tomato paste and simmer for 2 minutes. Add chickpeas and cooking liquid along with some salt and pepper and heat through.
Top with bread crumbs and serve hot.
|Notes||You really need to use chickpeas you’ve cooked yourself for this recipe; canned ones don’t have nearly as much flavor.
Adapted from the recipe for "Chickpeas in their own broth, Catalan style" in Mark Bittman’s How to Cook Everything Vegetarian – read my review.
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