Spanish Chickpea Salad

1. 1

   In a medium-size saucepan over medium heat, simmer the onions and garlic in olive oil until they are soft but not browned.

2. 2

   Add the chickpeas, crushed tomatoes, parsley, oregano, cumin and prosciutto, if using, and simmer for 30 minutes more.

3. 3

   Taste the mixture and correct the seasoning with salt and pepper.

4. 4

   If it does not seem moist enough, add a little of the reserved chickpea liquid or some olive oil, or both.

5. 5

   Serve lukewarm with a green salad and good bread and butter or garlic oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.