Chick Peas in Spanish Sauce
Submitted by debbie3
Chickpeas simmered in a slow-cooked Spanish sauce of bell peppers, green chili, tomatoes, garlic, and parsley. A simple, vibrant vegetarian dish ready in 45 minutes.
YIELD
2 servingsPREP
10 minCOOK
35 minREADY
45 minSpanish cooking at its finest is about letting a handful of fresh ingredients do all the talking, and this dish is a masterclass in exactly that.
Green and red bell peppers, a green chili, onion, and garlic get a slow sizzle in olive oil before tomatoes and parsley join in for a long, gentle simmer.
The sauce cooks down until thick and deeply flavored, then gets tossed with chickpeas for a hearty, protein-packed bowl that pairs beautifully with crusty bread or rice.
Variations
- Add a pinch of smoked paprika for a more pronounced Spanish flavor.
- Stir in chopped chorizo during the pepper sauté for a non-vegetarian version.
- Serve over saffron rice to keep the Spanish theme going strong.
Kitchen Tips
- Let the sauce cook low and slow for the full 30 minutes. Rushing it means watery peppers instead of a thick, jammy sauce.
- Use ripe, in-season tomatoes if you can. They break down better and taste sweeter than out-of-season ones.
Ingredients
Directions
Chop the peppers, onions, garlic and tomatoes. Lightly fry the peppers, onion and garlic in the olive oil for a few minutes.
Add the parsley, tomatoes and salt and cook on a low heat for about half an hour, stirring, occasionally, until Combine this with the cooked chick peas and serve.
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