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.
Prep time: 5 minutes
Total time: 20 minutes
- 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
- Combine the tomatoes, lemon juice, soy sauce, Sriracha and paprika in a blender. Puree until smooth and set aside.
- 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.
- Add the tomato mixture and the chickpeas. Stir to combine and heat for about 10 minutes. You want the chickpeas to be warmed through.
- Taste, adjust seasoning as desired, and serve.
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.