Spanish Chickpeas with Spicy Paprika Tomato Sauce

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 can
(15 oz)

Chickpeas

3 cloves

Garlic

1/2

Onion

1/4 cup

Fresh Parsley

2 Tbsp

Extra-Virgin Olive Oil

1/2 tsp

Spanish Smoked Sweet Paprika

1/2 tsp

Hot Paprika

1 cup

Canned Tomato Purée

1 pinch

Sea Salt

1 pinch

Ground Black Pepper

Cooking Instructions

HIDE IMAGES

Step 1

Drain Chickpeas (1 can) into a sieve and rinse under cold running water. Once cleaned, shake off any excess liquid and set aside.

Step 2

Thinly slice Garlic (3 cloves) .

Step 3

Finely dice Onion (1/2) .

Step 4

Roughly chop Fresh Parsley (1/4 cup) .

Step 5

In a fry pan over medium heat, add Extra-Virgin Olive Oil (2 Tbsp) . Let warm for 2 minutes.

Step 6

Add the garlic and onion. Stir together with the oil and cook for 3 minutes.

Step 7

Add Spanish Smoked Sweet Paprika (1/2 tsp) and Hot Paprika (1/2 tsp) . Mix together until well combined.

Step 8

Add Canned Tomato Purée (1 cup) and about 2 tablespoons of freshly chopped parsley. Season with Sea Salt (1 pinch) and Ground Black Pepper (1 pinch) . Mix together and simmer for 3 minutes.

Step 9

Add the chickpeas into the sauce, then season again with sea salt and freshly cracked black pepper and mix together until well combined. Simmer for another 3 minutes.

Step 10

Transfer to a large shallow bowl and garnish with remaining parsley. Serve and enjoy!