Chickpeas in Tomato Sauce with Olives

2020-05-19

Skill Level: Beginner, Easy
Add to favorites

Servings: 5
Prep Time: 6m
Cook Time: 1:10 h

Kathie Titarchuk

Average Member Rating

(5 / 5)

5 5 1

1 People rated this recipe

Post Views: 0

Related Recipes:

Mashed Potato Casserole
Spaghetti with Butternut Squash
Roasted Broccoli
Stuffed Champignons
Braised Green Beans with Potatoes

Nutritional Info

This information is per serving.

Calories
82.5
Fat
3.4
Protein
4.3
Carbohydrates
10
Dietary fiber
0.3

Ingredients

•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

Notes

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.

Method

Step 1

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.

Step 2

Warm canned chickpeas in a saucepan or in a pan with a thick bottom, adding vegetable oil.

Step 3

Pour in hot water, add tomato paste, paprika, bay leaf, thyme, black pepper and salt.

Step 4

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.

Step 5

Cut the olives into slices and add to the pan. Squeeze the juice from the lemon there.

Step 6

Stir and remove from heat.

Enjoy your meal!