Spanish braised chickpeas with tuna and
A rustic and flavorful Spanish dish
of chickpeas cooked in a smoky tomato sauce, with canned tuna, and
stuffed olives. Perfect served with crusty bread on the side to mop
up every last bit of the luscious sauce.
4 tablespoons extra virgin olive
1 red onion — finely diced
3 cloves garlic — finely chopped
14 oz (400g) canned chopped tomatoes
1 tablespoon tomato paste
½ cup water
1 teaspoon red wine vinegar
½ teaspoon Spanish smoked paprika (or use 1 teaspoon regular
1 teaspoon salt
½ teaspoon freshly ground black pepper
14 oz (400g) can chickpeas — rinsed and drained
6 oz (170g) can tuna — drained and broken into chunks
10 pimento-stuffed olives — sliced into thin rounds
1 tablespoon finely chopped fresh flat-leaf parsley
HEAT 3 tablespoons of the oil in a
frying pan over medium heat and cook the onion for 6 minutes,
stirring occasionally. ADD the garlic and cook 2 minutes. ADD the
tomatoes, tomato paste, water, vinegar, paprika, salt and pepper.
INCREASE the heat to high and bring to a boil, then cover with a
lid, reduce the heat and simmer for 10 minutes. ADD the chickpeas,
stir to combine, cover and simmer for 10 minutes, stirring
occasionally. STIR in the tuna, olives, parsley and reserved
tablespoon of oil.
Variations: Instead of canned chickpeas use white beans, or
add some chorizo (cooked with the onion) in place of canned tuna.
Serve with rice or potatoes instead of crusty bread.