Garbanzos a la catalana: Chickpeas Catalan style.

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked tofu

Turkey sausage reduces fat while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Water is a cost-effective base that works well.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Regular paprika provides color without the cost.

Soak the chickpeas the night before.

The next day, cook the chickpeas in a pot with water over high heat for about 1 hour and a half. Or buy a jar of cooked chickpeas.

Chop the onion finely and fry it in hot olive oil until golden brown.

Add the crushed tomato and let it fry and concentrate for a further 10 minutes.

Add a spoonful of flour, mix well and cook for 4 or 5 minutes.

Add broth from cooking the chickpeas or vegetable stock to the stir-fry and stir well to bind the sofrito.

Add the bound sofrito to the chickpea pot and mix well.

Leave to reduce on low heat.

Prepare the picada by grinding the peeled and chopped garlic, parsley, and hazelnuts in a mortar.

Add the picada to the chickpeas and mix well, allowing to reduce further if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary