Spanish Chickpeas

I made this for our Saturday night gathering recently and it was a hit. It is based on a recipe I found in Moosewood Restaurant Celebrates. I adjusted a couple of ingredients and written the recipe up in my own words.

Spanish Chickpeas
Servings: 8-10
Prep time: 5 minutes
Total time: 20 minutes

Ingredients:

  • 1 28 oz. can whole peeled tomatoes
  • 1/2 cup fresh lemon juice
  • 2 Tbsp. soy sauce
  • 2 tsp. Sriracha sauce
  • 1 Tbsp. paprika
  • 1 lg. red onion, diced
  • 1 Tbsp. olive oil
  • 2 14.5 oz. cans chickpeas, drained and rinsed
  • kosher salt and ground black pepper

Directions:

  1. Combine the tomatoes, lemon juice, soy sauce, Sriracha and paprika in a blender. Puree until smooth and set aside.
  2. Heat the oil in a medium size sauce pan over medium heat until shimmering. Add the onions and a generous pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the onions are softened.
  3. Add the tomato mixture and the chickpeas. Stir to combine and heat for about 10 minutes. You want the chickpeas to be warmed through.
  4. Taste, adjust seasoning as desired, and serve.

Notes:
I used Meyer lemons on my first attempt at this dish. It look 7 Meyer lemons to make 1/2 cup of juice. For regular sized lemons I’d normally need 2-3. Since regular lemons are more acidic than Meyer lemons I might add a tablespoon of honey to the puree mixture.

I prepped the tomato mixture an hour or more before cooking the dish and stashed it in the fridge. It made things less hectic at dinner time and, I suspect, gave the components in the sauce a chance to mingle.

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