Stewed Chickpeas

At home we usually eat many legumes and as you know, chickpeas are one of my favorite ingredients. Today I want to show you a very simple recipe, ideal for example to take advantage of those that overtake you from a Madrid stew, giving them a second life, although you can also make this same recipe using canned cooked chickpeas. This is the recipe for stewed chickpeas with spicy tomato sauce, a tasty way to enjoy when eating.

Ingredients
400 g Cooked chickpeas or leftover chickpeas
1 kg Tomato
Spices to taste
Fresh coriander or other aromatic herb

How to make chickpeas stewed with tomato sauce (very) spicy

Whether you have a good recipe for Madrid stew or if you open a can of chickpeas and wash them and drain them well, we will need about 400 g of cooked chickpeas to prepare this vegetable recipe. Actually, the important thing here, based on the quality of your chickpeas is the spicy tomato sauce that we are going to make.

In a large pot, so that we do not stain the kitchen with splashes, we put two or three tablespoons of olive oil and throw the kilo of tomatoes cut into pieces. At home we really like spicy, instead of using three tablespoons of extra virgin olive oil, I used two and one of our homemade spicy oil.

Let fry over medium heat for 30 minutes, crushing occasionally with a spoon so that they are releasing the water. While the tomato sauce is reduced, we mix the spices we are going to use in a mortar. I leave the variety to your liking but I used cumin, coriander seeds, homemade curry powders, black pepper, and some spicy Japanese spices, the sashimi togarashi.

Add the spices and mix well, and continue reducing the tomato - now over low heat - for another seven or eight minutes, testing and rectifying salt and pepper. Once ready, we pass the sauce through the pasapuré and serve it over the cooked chickpeas, letting the whole cook ten minutes more so that the flavors are integrated well. We serve immediately.

To accompany our recipe of stewed chickpeas with spicy sauce, we serve each serving by decorating it with coriander leaves or any other aromatic herb that you like. It is so delicious that it is excellent as a single dish, followed by a light dessert like avocado truffles and dark chocolate.

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