Chickpeas in Tomato Sauce with Olives

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.