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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Such a quick easy and ooh so tasty 'bean dish'...good for lunch or even a late night snack...filling and different. Ingredients:
12 oz chickpeas, soaked overnight |
16 almonds |
1/2 cup pine nuts |
1/3 cup olive oil |
1 onion, finely chopped |
8 oz tomatoes, finely chopped |
2 tablespoons currants |
salt |
garlic as desired (roasted is good in this dish) |
Directions:
1. Cover the chickpeas with water and cook on low heat.
2. Meanwhile, crush the almonds and pine nuts (garlic) in a mortar.
3. Heat the oil in a skillet and saute the onion over low heat.
4. When it starts to brown, add the mixture from the mortar, fry for 1 minutes, then add the tomatoes and currants.
5. Continue cooking on low heat for 15 minutes.
6. Add this mixture to the chickpeas, season with a little salt, then cook very slowly for about 1 hour, or until the chickpeas are tender. Serve.
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