Shabbat – Chickpeas in Spanish Sauce

Shabbat – Chickpeas in Spanish Sauce Recipe Type : Vegan Author: Shoshana Tunk Prep time: 45 mins Cook time: 1 hour 15 mins Total time: 2 hours 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). 3.2.1230