Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 343.2
- Total Fat: 14.2 g
- Cholesterol: 0.6 mg
- Sodium: 940.5 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 8.6 g
- Protein: 12.6 g
View full nutritional breakdown of Catalan Chickpeas with Tomatoes and Almonds calories by ingredient
Catalan Chickpeas with Tomatoes and Almonds
Submitted by: BUN3KINIntroduction
adapted from The Essential Mediterranean by Nancy Harmon Jenkins adapted from The Essential Mediterranean by Nancy Harmon JenkinsNumber of Servings: 6
Ingredients
-
2 (14oz/400g) cans chickpeas, drained
1/4 cup (60ml) extra-virgin olive oil
1 large onion, peeled and grated or finely minced
1 can (14oz/400g) plum tomatoes in juice, preferably Italian, drained and chopped
pinch sugar
pinch saffron threads
3 large cloves garlic, peeled and coarsely chopped
1/3 cup (50g) lightly toasted almonds
small handful flat-leaf parsley, chopped
1 1/2 cups (325ml) chicken or vegetable stock
salt
juice of 1/2 lemon, or to taste
Directions
Try the chickpeas - if they're not completely soft to the bite (and canned ones rarely are), bring them to a boil in lightly-salted water and cook them until they are, usually about 10-20 minutes. Drain.
In a heavy frying pan, heat the oil over medium-low heat and sauté the onion until it is golden brown and very soft, about 25 minutes. Add the chopped tomatoes and sugar, letting them fry until they melt into the onions and form a paste, about another 10-15 minutes. This is called a sofregit, and its intense flavor forms the basis of many Catalan dishes. Remove the pan from the heat.
In a large mortar or food processor, combine the saffron, garlic, almonds and parsley and pound (or pulse) to a thick paste (add a little water if necessary to keep things moving). Add the paste to the onion mixture along with the stock and the chickpeas, bring to a boil over medium-high heat and simmer until the liquid has reduced to a thick sauce, about 10-15 minutes. Season with salt and lemon juice to taste. Serve hot or at room temperature; you'll find that this dish keeps developing in flavor the longer it sits.
Number of Servings: 6
Recipe submitted by SparkPeople user BUN3KIN.
In a heavy frying pan, heat the oil over medium-low heat and sauté the onion until it is golden brown and very soft, about 25 minutes. Add the chopped tomatoes and sugar, letting them fry until they melt into the onions and form a paste, about another 10-15 minutes. This is called a sofregit, and its intense flavor forms the basis of many Catalan dishes. Remove the pan from the heat.
In a large mortar or food processor, combine the saffron, garlic, almonds and parsley and pound (or pulse) to a thick paste (add a little water if necessary to keep things moving). Add the paste to the onion mixture along with the stock and the chickpeas, bring to a boil over medium-high heat and simmer until the liquid has reduced to a thick sauce, about 10-15 minutes. Season with salt and lemon juice to taste. Serve hot or at room temperature; you'll find that this dish keeps developing in flavor the longer it sits.
Number of Servings: 6
Recipe submitted by SparkPeople user BUN3KIN.
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