Spicy Chickpeas

By LoriCaputo

Ingredients

• 1 3/4 1 ¾ cups dried chickpeas
• 1 28oz can tomatoes
• 3 tbs. olive oil
• 1/2 ½ cup finely chopped onions
• 2 garlic cloves, peeled
• 1 whole dried chilli, crumbled or ¼ tp. Red pepper flakes
• 1 tsp. Tomato paste
• Seas salt
• 2 tbs. finely chopped flat leaf parsley

Preparation

Step 1

Soak chickpeas in water; covered 2 inches overnight and then drain.
Simmer chickpeas in water to cover by 2 inches in a large pot, partially covered with lid, adding more water, as needed, until tender, about 1 – 1 ¼ hours. Drain.
In a blender, puree 6 tomatoes with 3-4 tbs. of juice until you make 1 cup of tomato puree. Heat the oil in a Dutch oven and add onion, garlic, and dried chilli; reduce heat to medium low and cook, stirring occasionally, until onion is softened, about 5 minutes. Add chickpeas, tomato puree, tomato paste and 1 tsp. Salt. Cook until flavours have blended, about 10 minutes.
Remove and discard garlic; stir in parsley and adjust seasoning to taste. Serve warm.