Chickpeas in Tomato Sauce with Olives

2020-05-19

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

Kathie Titarchuk

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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.