Catalan Chickpeas Recipe
Ingredients
| Olive oil | 1 Teaspoon | |
| Onion | 1/4 Cup (16 tbs), finely chopped | |
| Green bell pepper | 1/4 Cup (16 tbs), finely chopped | |
| Garlic | 2 Clove (5gm) | |
| Tomato - 1 medium, blanched, peeled, seeded, and finely chopped | ||
| Canned chickpeas | 6 Ounce, drained, rinsed | |
| Cooked ham | 2 Ounce, smoked | |
| Water | 1/2 Cup (16 tbs) | |
| Fresh cilantro (Chinese parsley) - 1 teaspoon, chopped (or use flat-leaf parsley) | ||
| Capers | 1 Teaspoon, drained, rinsed | |
| Instant rice | 1 1/2 Cup (16 tbs), cooked | |
Directions
MAKING
1) In a 2-quart saucepan, heat oil.
2) To the oil, add onion, bell pepper, and garlic.
3) Over medium-high heat, cook this mixture for 1 to 2 minutes, until the vegetables turn tender.
4) To this, add the tomato. Mix well.
5) Cook, stirring constantly for 1 to 2 minutes. The flavors should blend well.
6) To this, add all the remaining ingredients except cooked rice and mix well.
7) Over low heat, cook, stirring in between for 15 to 20 minutes. Ensure that the mixture is thick in consistency and the flavors are blended well.
SERVING
8) Serve the Catalan Chickpeas over the hot cooked rice.
1) In a 2-quart saucepan, heat oil.
2) To the oil, add onion, bell pepper, and garlic.
3) Over medium-high heat, cook this mixture for 1 to 2 minutes, until the vegetables turn tender.
4) To this, add the tomato. Mix well.
5) Cook, stirring constantly for 1 to 2 minutes. The flavors should blend well.
6) To this, add all the remaining ingredients except cooked rice and mix well.
7) Over low heat, cook, stirring in between for 15 to 20 minutes. Ensure that the mixture is thick in consistency and the flavors are blended well.
SERVING
8) Serve the Catalan Chickpeas over the hot cooked rice.
Chef
