Saucy Spanish Chickpeas

A very easy recipe for a very healthy and delicious side dish. Saucy Spanish chickpeas
Yield 4 servings
Time 30 minutes
  • high-sided frying pan or medium sauce pan
  • wooden spoon
  • small bowl
  • 6 T olive oil, divided
  • 1 c rough bread crumbs
  • salt
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 T white or red wine
  • 1 T tomato paste
  • 3 c chickpeas, soaked and cooked, plus 2 c of cooking liquid
  • pepper

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.

How to Cook Everything VegetarianAdapted from the recipe for "Chickpeas in their own broth, Catalan style" in Mark Bittman’s How to Cook Everything Vegetarianread my review.

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Saucy Spanish chickpeas

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