Catalan Chickpeas

Catalan Chickpeas

These are Catalan chickpeas, but believe me, where I come from, with some hot paprika added, it could be a chickpeas goulash :D Whatever, an extremely tasty dish it is! And it will go fine as a main dish for two people, or four, if it’s a side.

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Catalan Chickpeas

1 can chickpeas (400 g)
60 ml olive oil
1 lage onion, grated
1/2 tsp sugar
a pinch of saffron
3 large cloves garlic, pressed
50 g ground toasted hazelnuts
1 can tomato pieces (400 g)
1/2 bundle fresh parsley leaves
330 ml clear vegetable broth
juice of 1/2 lemon
salt

Taste the chickpeas first and if they’re not soft enough, cook them until they are. If you use dried chickpeas, soak them overnight and then cook until they’re soft.

Heat olive oil in a pan, add grated onion and saute until it gets soft and start to become brownish in color. Add drained tomato pieces and sugar and fry until a thick paste forms. Remove from heat.

Stir in pressed garlic, hazelnuts, saffron and finely chopped parsley. Add broth and drained chickpeas, return to the stove, turn on the heat and let boil. Continue to cook, uncovered, on low heat, for about 10-15 minutes, until sauce thickens. Add salt and lemon juice to taste.

Recipe is adapted from The Essential Mediterranean: How Regional Cooks Transform Key Ingredients into the World’s Favorite Cuisines (via). I am sending it to Elena from Zibaldone Culinario for Weekend Herb Blogging.

6 Comments

  1. These look so good and I love the simple ingredient list…I could probably put them together at any given moment.

  2. Your recipe calls for hazelnuts but your directions indicate almonds.

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