Catalan Chickpeas Recipe

Name: Catalan Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15 ounce) cans chickpeas, drained; 4 hard-boiled eggs; 3 1/2 ounces raisins; 1 large onion, chopped finely; 1 tablespoon flour; 2 garlic cloves; 1 tablespoon tomato paste; 1 1/2 cups vegetable stock; 1 2/3 ounces roasted almonds (whole or flaked); 1 tablespoon parsley, chopped

Servings: persons

2 (15 ounce) cans chickpeas, drained
4 hard-boiled eggs
3 1/2 ounces raisins
1 large onion, chopped finely
1 tablespoon flour
2 garlic cloves
1 tablespoon tomato paste
1 1/2 cups vegetable stock
1 2/3 ounces roasted almonds (whole or flaked)
1 tablespoon parsley, chopped

1
Heat some olive oil in a pot. Fry onion over low heat for about 10 minutes.
2
Meantime leave the raisins to soak in cold water and cut the eggs in half.
3
In a mortar, coarsley grind together the almonds, garlic and parsley
4
Add the flour to the onion and cook 1 min stirring all the time.
5
Add stock, tomato paste and ground almond mixture to onions. Cook slowly 10min stirring frquently.
6
Add the chickpeas and the drained raisins and cook a further 10 mins stirring frequently. Add more stock if it looks too dry.
7
Put eggs on top and heat through.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (15 ounce) cans chickpeas, drained, 4 hard-boiled eggs, 3 1/2 ounces raisins, 1 large onion, chopped finely, and more.

Yes, Catalan Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Catalan Chickpeas

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