A hearty olive-oil dish where boiled chickpeas meet olive oil, onion, and tomato sauce and are left to rest at room temperature. This classic recipe of Mediterranean cuisine can be served as a main dish or as a meze for lunch or dinner.
Drain the soaked chickpeas and boil in plenty of water in a pressure cooker until tender; the grains should reach a texture that mashes easily.
In olive oil, sauté the finely chopped onion and carrot over low heat until softened.
Add the tomato paste and sauté for a few minutes, then add water, sugar, and salt; bring to a boil.
Add the boiled chickpeas to the sauce and cook over low heat until the liquid reduces slightly. Caution: keep the heat low when adding the sauce, otherwise it may stick to the bottom.
Remove from heat and let rest until it reaches room temperature, then serve sprinkled with parsley.
Important: Soak the chickpeas in plenty of water the night before; the soaking time is not included in the cooking time. Note: Cook over low heat when adding the tomato sauce, otherwise it may stick to the bottom. Allergen: contains no common allergens.
If you add the olive oil at the end of cooking and let it simmer briefly, both its aroma is preserved and the dish gains a glossier appearance.
Admin DadaGastro · verified in test kitchenBu hafta sonu denedim, mutfak baştan sona güzel koktu. Malzemeleri tarttım, ölçüler tam tuttu. Uzun zamandır ilk kez bu kadar rahat bir tarif yaptım.
Sofrada hemen bitti, çok beğenildi. Lezzeti gerçekten güzelmiş. Herkese tavsiye ederim, güzel bir tarif.
Denemeye değermiş, memnun kaldım.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.