- 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.