Catalan Chickpeas

chef.tim.lee's picture

Sep. 19, 2011

Ingredients

Olive oil/Vegetable oil 1 Teaspoon
Finely chopped onion 1/4 Cup (4 tbs)
Finely chopped green bell pepper 1/4 Cup (4 tbs)
Garlic 2 Clove (10 gm) , minced
Tomato 1 Medium , blanched, peeled, seeded and finely chopped
Canned chickpeas 6 Ounce , rinsed and drained
Cooked smoked ham 2 Ounce , diced
Water 1/2 Cup (8 tbs)
Chopped fresh cilantro/Flat leaf parsley 1 Teaspoon (Chinese parsley)
Capers 1 Teaspoon , rinsed and drained
Hot cooked instant rice 1 1/2 Cup (24 tbs)

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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 233Calories from Fat 23

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 354 mg14.75%

Total Carbohydrates 44 g14.7%

Dietary Fiber 3 g12%

Sugars 2 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet