Imported from the web

Lightened Chickpeas

Name: Lightened Chickpeas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 600 g cooked chickpeas (drained; if using dried chickpeas, cook them and reserve the cooking water to use instead of the broth); 200 g carrot; 200 g zucchini (finely chopped); 1 onion (chopped); 1 diente garlic (chopped); 2 whole canned tomatoes; 750 ml chicken or vegetable broth (use the chickpea cooking water if starting with dried chickpeas); 1 cucharadita rasa sweet paprika; 1 cucharadita rasa hot paprika (optional); parsley (chopped); 3 cucharadita baking soda; olive oil (a little, for sautéing and stir-frying); salt (to taste)

Imported by Miguelio on SeeMeCook

A light chickpea stew with plenty of vegetables and paprika to provide a flavor reminiscent of chorizo without actually containing it. The chickpeas are peeled to make them easier to digest, and the broth is thickened with part of the sofrito.

4 servings50 minSpanish

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Ingredients

600 g cooked chickpeas (drained; if using dried chickpeas, cook them and reserve the cooking water to use instead of the broth)
200 g carrot
200 g zucchini (finely chopped)
1 onion (chopped)
1 diente garlic (chopped)
2 whole canned tomatoes
750 ml chicken or vegetable broth (use the chickpea cooking water if starting with dried chickpeas)
1 cucharadita rasa sweet paprika
1 cucharadita rasa hot paprika (optional)
parsley (chopped)
3 cucharadita baking soda
olive oil (a little, for sautéing and stir-frying)
salt (to taste)

Steps

1
Drain the chickpeas well and mix them with the baking soda. Heat them in a skillet over medium heat or in the microwave for about 2–3 minutes, until thoroughly hot.
2
Transfer the hot chickpeas to a large bowl and fill it with water. Stir so the skins loosen. Repeat the washing 3 or 4 times, until the skins have been removed, then drain them.
3
Place the peeled chickpeas in a pot with the broth and bring them to a gentle simmer while you prepare the sofrito, allowing the broth to reduce and the flavor to concentrate.
4
Chop the onion and carrot. Heat a little oil in a skillet and sauté them over medium heat for about 10 minutes.
5
Add the chopped garlic, tomatoes, sweet paprika, hot paprika if using, and salt to the skillet. Sauté for another 10 minutes, or until the tomatoes break down and all their liquid has evaporated.
6
Remove a ladleful of chickpeas from the pot and blend them together with the sofrito to thicken the broth.
7
Stir the blended mixture into the pot and bring it to one final brief boil, for a couple of minutes.
8
Finely chop the zucchini and stir-fry it in a skillet over high heat with a little olive oil.
9
Finish the stew with the sautéed zucchini and chopped parsley.

Notes

If starting with dried chickpeas, cook them and reserve the cooking water to replace the broth. The source does not specify quantities for the oil or parsley.