Catalan Chickpeas

I am not a vegetarian. Spanish people, by and large, are not vegetarian either. It is rare for me to consider a meal without meat or dairy, but there are some recipes that can make me change my mind. This recipe comes from Catalan Spain, home of some of the finest vacation rental properties anywhere on the Mediterranean.

Forgive my digression, but one of the very few things finer than Spanish food is Spain itself. The best thing, to me, about Spanish food is tasting it with my eyes closed, head tilted back and imagining the sunset over the purple sea. Sigh.

For a great experience and food like this every day, go to Spain. To enjoy a night of fantasizing about the Mediterranean coast, brave bullfighters, wide smiles and hazel eyes, grab a can of chickpeas and follow this recipe.

CATALAN CHICKPEAS

Ingredients

1 (400g) can chickpeas, drained
extra-virgin olive oil
1 large onion, finely chopped
1/2 can (200g) chopped tomatoes
pinch sugar
pinch saffron threads
2 cloves garlic, chopped
25 g ground almonds
small handful coriander, chopped
1 1/2 cups (325ml) chicken or vegetable stock
a small dash of cumin
1/2 tsp paprika
salt
juice of 1/2 lemon, or to taste

Method

1. Boil the chickpeas in lightly-salted water and cook until soft. This can take about 10-20 minutes. Drain.

2. In the meant time, heat the oil over medium-low heat and sauté the onion until golden brown and very soft,(about 25 minutes).

3. Add the chopped tomatoes and sugar, and fry until they melt into the onions and form a paste, about another 10-15 minutes. This is a sofregit, which forms the basis of many Catalan dishes.

4. Combine the saffron, garlic, almonds and coriander and pound (or pulse) to a thick paste (add a little water if necessary).

5. Add the paste to the onion mixture along with the stock and the chickpeas, the cumin and the paprika, bring to a boil over medium-high heat and simmer until the liquid has reduced to a thick sauce, about 10-15 minutes. Season with salt and lemon juice to taste. Garnish with chopped coriander. Serve hot or at room temperature, as a side dish or on its own with some bread.