Shabbat – Chickpeas in Spanish Sauce
Recipe Type: Vegan
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Common in Spanish cuisine, chickpeas provide protein and substance. Combined with red and green peppers, tomatoes and fiery chillis, this dish makes for a delicious Shabbat meal. Perfect served with rice or fresh bread.
Ingredients
- 1 lb/450 g dried chickpeas
- 5 tablespoons oil
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 small chilli peppers, chopped
- 2 cloves garlic, minced
- 1 tablespoon parsley, chopped
- 4 tomatoes, finely diced
- 1 onion, finely diced
- 1 teaspoon salt
Instructions
- THURSDAY NIGHT:
- Soak the chickpeas in water overnight.
- Fry the peppers, onion and garlic in 2 tablespoons oil.
- Add the chilli peppers, parsley, tomatoes and salt.
- Cook on a low heat for 30 minutes or until the tomatoes become pulp.
- Leave the mixture to cool, and refrigerate overnight.
- FRIDAY:
- Drain the soaked chickpeas and cover with fresh water and 3 tablespoons oil.
- Simmer until the chickpeas are nearly tender (approximately one hour).
- Take out tomato-pepper sauce mixture and add to chickpeas.
- Cook until ready (a further 10 – 15 minutes).
