Chickpeas in Romano Pepper Sauce
After what has been an extremely intense week, all I need is cozy food. And nothing says cozy more than this bowl of goodness right here.
Chickpeas simmered in a spicy, sweet and sour sauce. If you try, make sure you have some warm pita bread on the side to scoop the sauce with.
Ingredients (for 2)
1 cup dried chickpeas, soaked overnight
2 tbsp cold pressed rapeseed oil
1 small onion, sliced finely
2 cloves garlic, minced
Salt to taste
3 romano peppers, cored and sliced lengthwise
1 tsp smoked paprika
3 bird’s eye red chillies (adjust to your taste)
1 tsp cumin powder
1 tsp baharat (you can replace with other sweet spice blend like garam masala or ras el hanout)
1 tbsp ouzo (or arak, Pernod or other aniseed liquor) - this is optional
1 tbsp tomato concentrate
400g chopped tomatoes
1/2 glass water
1 tbsp extra virgin olive oil
A pinch of sugar
A bunch of fresh mint
2 tbsp good quality vinegar
Pressure cook the chickpeas for 20 minutes with a little salt. Release the pressure, drain and set aside.
Heat the rapeseed oil in a wide pan and add the onion and garlic. Season with salt and let them sizzle briefly.
Stir in the chopped romano peppers, red chillies and powdered spices. Mix well. Add the ouzo and increase the heat to let the alcohol evaporate.
Next, reduce the heat back to medium and add the tomato concentrate and mix. Stir in also the chopped tomatoes and water, sugar. Cover and let it bubble for about 12 minutes, until the oil separates.
Add the cooked chickpeas, olive oil, chopped fresh mint and vinegar. Let it simmer for another 2-3 minutes, then serve with warm bread.
Word of the Day
(pepper, bell pepper, capsicum, pronounced pe·pe·ró·ne)