Spanish Chickpeas with Spicy Paprika Tomato Sauce

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can enhance flavor while crushed tomatoes are often less expensive.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika offers a milder flavor and is usually less expensive.

vegetable broth

🥗Healthier: water

💰Cheaper: chicken broth

Water is calorie-free and chicken broth can be cheaper than vegetable broth.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: green bell pepper

Green bell peppers are often cheaper and have a slightly different flavor.

Drain the chickpeas into a sieve and rinse under cold running water, then shake off any excess liquid and set aside.

Remove the skins from 3 large cloves of garlic and thinly slice them.

Remove 2 outer layers from 1/2 onion and finely dice it.

Finely chop a handful of fresh parsley, reserving some for garnish.

Heat a fry pan over medium heat and add 2 tablespoons of extra virgin olive oil.

After 2 minutes, add the sliced garlic and diced onion to the oil and mix.

After 3 minutes, add 1/2 teaspoon of sweet smoked paprika and 1/2 teaspoon of hot smoked paprika; mix until well combined.

Add 1 cup of tomato puree and about 2 tablespoons of the chopped parsley; season with sea salt and freshly cracked black pepper and mix until well combined.

Simmer the mixture for 3 minutes.

Add the chickpeas and season again with sea salt and freshly cracked black pepper; mix until well combined and simmer for 3 more minutes.

Remove the pan from the heat and transfer the dish to a shallow bowl; garnish with freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary