Chickpeas. Also called garbanzo beans, they are used extensively in Andalucian cooking.
We like them, too, and often make hummus to serve at our summer barbecues, along with my homemade focaccia (I love mixing cooking cultures!). Our daughter doesn’t share our enthusiasm for chickpeas (or any other legumes, for that matter). I think she remembers her childhood days where we ate loads of pulses, beans and legumes because they were cheap and nutritious!
There are many great recipes for chickpeas that we’ve had in Spain. Chickpeas fried with onion, morcilla and pine nuts is an outstanding recipe, as are many of the hearty soups served here.
Last night, we tried a chickpea recipe from “1080 Recipes”, a Spanish classic cookbook by Simone Ortega. Below is our our version of this recipe, adapted by my husband Kenton.
I would have taken a picture of it, but we ate it too fast!
1 jar chickpeas, drained and rinsed with water
4 criollo sausages, sliced
1 large onion
2 large, homegrown tomatoes, roughly chopped
large pinch paprika
1 glass white wine
handful fresh basil, roughly chopped
hot chillies to taste
Fry onion in olive oil until soft; add sausage and fry gently until cooked through. Add tomato and chickpeas and stir through for a few minutes. Add remaining ingredients and cook together for 10-15 minutes. Serve in bowls with fresh bread.