Sunday, November 27, 2011

Saucy Chickpeas

Tonight I made a recipe that is new to this blog but not to our apartment.  We made these saucy chickpeas once before; we liked them enough to make them again!  The recipe is a Mediterranean blend of chickpeas and sauce that can be served with rice and vegetables.   

Saucy Chickpeas

  • 1/2 cup slivered almonds
  • 1 - 28oz. can diced tomatoes
  • 2 red peppers
  • 4 tablespoons olive oil
  • 3 cloves garlic
  • 2 shallots, minced
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup vegetable broth
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons sugar
  • 1 teaspoon ground thyme
  • 1/2 teaspoon dried rosemary
  • 2 - 15oz. cans chickpeas, drained and rinsed
  • salt and pepper to taste

Roast the red peppers:  preheat the oven to 425 degrees Fahrenheit.  Cut the peppers in half lengthwise, remove the seeds, coat lightly with a total of about a teaspoon of olive oil, place on a lightly greased baking sheet, and roast for about 22 minutes until the skin is dark in spots.  You could also buy roasted red peppers.  (In that case, you would only need a total of 3 tablespoons olive oil for the recipe.)
Grind the almonds into a fine powder using a food processor and set aside.    
Puree the tomatoes and roasted red peppers until smooth, working in multiple batches if necessary.  Set aside.
Heat 3 tablespoons of olive oil in a medium saucepan over medium-high heat.  Add the garlic, shallots, and jalapeno and sauté until the shallots begin to turn golden brown, about 5 minutes.  Pour in the vegetable broth, stir, and heat for another minute.  Add the tomato/pepper puree, vinegar, sugar, thyme, and rosemary and heat until just boiling.  Then simmer at medium-low heat for about 10 minutes, stirring occasionally.
Add the almonds and chickpeas.  Simmer the mixture, uncovered, for about 25 minutes until the sauce has reduced a bit.  Season to taste with salt and pepper.  Serve.

We ate the chickpeas over brown rice.


There are a couple important, "secret" ingredients in this dish: roasted red peppers and almonds.   The roasted red peppers really make the dish, adding a smoky flavor to the sauce.  The almonds thicken up the sauce and add substance.  The result is a hearty, savory, saucy mixture  The dish definitely isn't one of the most exciting or complex dishes in existence, but it does provide a filling, tasty, low-fat meal.


  1. These recipes all look amazing. If I had kids, I would totally try them with them! Cheese is my favorite food group so….. Pickup Lines Google Gravity Tricks I love you quotes Good Night Quotes

  2. Thank you for sharing this recipie, I made this tonight, and it was amazing!! I am am going to freeze the leftover miso mixture in an ice cube tray for easy measurement in the future. For soft boiled eggs place eggs in 1″ boiling water, cover and cook for 6 minutes exactly, and they come out perfectly. Thanks again! Dark Web Links How to Access the Dark Web Website Traffic Estimator Best Backlink Checker Tools Play Free Games Online