Spicy Spanish style chickpeas
I’m a big fan of chickpeas, they’re one pulse that everyone seems to be able to get on board with - or am I in my little veggie bubble here?!
This is a really versatile dish which is great with lots of different combinations, I like to make a big pan so I can freeze a couple of portions and eat the rest over a few days.
I’ve used pimento and chipotle chilli to give a Spanish flavour as I always imagine eating this kind of thing as part of a tapas style meal. Although they’re still delicious eaten quite simply with sourdough and feta or yoghurt as you can see from our lunch here.
Ingredients
Serves 4-6 for lunch or 8 as part of a mezze
1 large or 2 medium red onions, sliced in thin half moons
200g sweet potato, chopped in 1cm cubes
1 large clove garlic, grated
1.5 tsp pimento
1 tsp chipotle chilli flakes
2 x 400g tinned tomatoes
2 x 400g tinned chickpeas, drained
2 tsp maple, honey or brown sugar
1.5 tsp red wine or cider vinegar
1 tsp sea salt
Method
Heat about 2 tbsp of olive oil in a large pan then add the onions and sweet potato. Cook on a low heat for about 20 minutes until all the veggies are softened.
Next add the garlic and cook for 2 minutes before adding the pimento and chilli, stir and warm through for a further 2 minutes.
Pour in the tomatoes and chickpeas, then simmer for 25 minutes with the lid on, stirring regularly.
Add the maple or honey, vinegar and salt, and simmer for another 10 minutes. Add a tbsp or two of water if the sauce becomes too dry.
Tip
This is a really versatile dish and is great with sourdough and feta, or you could add a blob or Greek or coconut yoghurt instead (I like Coconut Collaborative best).
The chickpeas also work really well in a wrap or pitta with grilled halloumi and salad. I took them to my friend’s last weekend and we had them with a lovely fig, spinach, feta and toasted almond salad which worked so well.
Another idea would be to make some tortilla chips (just lightly brush a wrap with oil, chop into triangles and bake for a few minutes in the oven at 180ºc) and serve with yoghurt, a pinch of paprika and some homemade slaw (as pictured below).
You can sub the sweet potato for red pepper if you prefer and cook in the same way.
