Saturday, 19 April 2008

Garbanzos Deliciosos - Delicious Chick Peas in a Tomato-Paprika Sauce

The first time I made this dish was 2 years ago, as we prepared to leave for our pilgrimage to Spain; I was cleaning out the fridge and cupboards as much as I could before we left. These were such an unexpectedly tasty dish made from so little that I have made them regularly ever since, and even though we are no longer about to go on pilgrimage, they still seem to carry a lingering flavour of anticipation and of delightful surprise.

I have to say I was delightfully surprised to open a bag that had been in the bottom of the vegetable crisper since about January, and discover not a puddle of slime, but 2 perfectly servicable if slightly dried out little leeks. They will otherwise be hard to find just about now; although if you grow them in your garden you will know that they overwinter very well, and can be picked in the early spring before they go to seed. Good luck finding them at market though.

6 or 8 servings
2 days - about 20 to 30 minutes of actual work

Garbanzos Deliciosos - Chickpeas with leeks in a tomato-paprika sauce
3 cups dried chickpeas (garbanzos)
water in large quantities
2 teaspoons salt

6 stalks of celery
2 large leeks
3 tablespoons olive oil

1 596-ml (28 ounce) tin of diced tomatoes
1/2 of a 156-ml (5.5 ounce) tin of tomato paste
1/2 cup tomato ketchup
3 teaspoons sweet Hungarian paprika
2 teaspoons sweet smoked paprika
2 teaspoons hot Hungarian paprika

Put the chickpeas in a large pot with plenty of water to cover. Bring them to a boil, remove them from the heat and let them soak overnight. The next morning, change the water and bring them to a boil again. Reduce the heat to a simmer, and simmer the chickpeas until tender, adding the salt when they are about three-quarters done.

Chop the celery and the leeks, rinsing and draining the leeks well. Sauté them in the oil until soft and slightly browned. Add them to the undrained chickpeas with the rest of the ingredients. Simmer for half an hour to an hour until well amalgamated. Serve with crusty bread or over steamed rice.


Grace said...

i think paprika is an underused spice and this is a perfect place for it. kudos to you for raising paprika awareness! :)

Bellini Valli said...

Your chickpeas sound amazing. I love my legumes these delicious flavours. Thanks for the great recipe:D