Chickpeas in Tomato Sauce with Olives
2020-05-19- Skill Level: Beginner, Easy
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- Servings: 5
- Prep Time: 6m
- Cook Time: 1:10 h
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Nutritional Info
This information is per serving.
Calories
82.5Fat
3.4Protein
4.3Carbohydrates
10Dietary 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.