Chickpeas in Tomato Sauce with Olives2020-05-19
- Servings: 5
- Prep Time: 6m
- Cook Time: 1:10 h
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This information is per serving.
- •15.8 oz. canned or boiled chickpeas OR 7 oz. dried chickpeas
- •½ c. olives
- •9 T (½ c. plus 1 T) tomato paste
- •2 T lemon juice
- •1 bay leaf
- •½ t. smoked paprika
- •½ t. black pepper
- •¼ t. dried thyme (optional)
- •½ t. salt
- •1 T vegetable oil
- •1 ¼ c. water
How do I eat this dish?
Chickpeas in tomato sauce can be served hot or chilled. Serve it as an stand-alone dish or as a sauce for rice, potatoes, or pasta.
An excellent aromatic dish from Spanish cuisine – chickpeas with olives in tomato sauce! These braised chickpeas in tomato sauce can be served by themselves as a snack, as well as used as a topping for any side dish.
Prepare all necessary products. Drain the liquid from canned chickpeas and olives. If you’re using dry chickpeas, then you need to soak them in cold water for 4-6 hours (ideally overnight). Then rinse the chickpeas, add more water, bring to a boil and cook on low heat for 40-45 minutes, removing the foam.
Warm canned chickpeas in a saucepan or in a pan with a thick bottom, adding vegetable oil.
Pour in hot water, add tomato paste, paprika, bay leaf, thyme, black pepper and salt.
Bring to a boil while stirring, then reduce heat to a minimum. Stew chickpeas in tomato sauce under a lid for about 20 minutes. The sauce will thicken a little with the chickpeas in it.
Cut the olives into slices and add to the pan. Squeeze the juice from the lemon there.
Stir and remove from heat.