Description
This Mediterranean Chickpea dish has a wonderful flavor profile that will have you ready to flamenco dance in your kitchen
Scale
Ingredients
- 5 garlic cloves minced
- 2 large bell peppers, seeded and diced
- 2/3 cup kalamata olives, sliced
- 9 tablespoons raisins (I prefer using brown raisins for this recipe instead of golden)
- 2 15-oz. cans of chickpeas, drained and rinsed (RESERVE LIQUID FROM YOUR CHICKPEAS PRIOR TO RINSING). You will use this liquid when adding the chickpeas to the recipe.
- ¼ cup chopped parsley or cilantro
- Smoked paprika to taste
Instructions
- Warning: don’t forget to reserve the liquid from your chickpeas—this is critical for the recipe.
- Saute the garlic and peppers in a large skillet with 2 tablespoons of water to keep from sticking. Cook until the peppers have softened.
- Add the olives and raisins and cook until they are slightly softened.
- Add in the chickpeas, 1/4 cup of the reserved liquid and several shakes of the smoked paprika. Stir everything and continue to cook until everything is well mixed and slightly softened. If it seems too dry, add a little more chickpea liquid. You want it to seem slightly liquidy, but not soupy.
- Stir in parsley or cilantro and cook for one more minute. Taste and add more smoked paprika as desired.
- Remove from heat.
Notes
–Serve warm over noodles, rice, couscous, quinoa, in a pita pocket, in a wrap, or on a salad. It is also good cold.
–If your olives have added salt in them your dish likely won’t need any extra salt.