Yesterday we had no power but our gas range was working. The day before I was homebound by Tropical Storm Sandy aftermath with trees down and wires dangling in our neighborhood. The only thing to do was soak the black chickpeas I had gotten from the covered market in Little Italy in the Bronx. Then I cooked the chickpeas with olive oil, a whole onion, a few cloves of garlic, a few branches of thyme and some bay leaves... but I am digressing into the recipe! It came out great and I took it to work, where we were cozy but without phone service. —luvcookbooks
branches fresh thyme
28 oz cans diced tomatoes in juice
red pepper flakes
smoked sweet paprika
salt and pepper
In This Recipe
Soak chickpeas in water to cover overnight. Do not throw out the soaking water!
The next morning, empty into a huge pot. Add more water, olive oil, bay leaves, garlic cloves (peeled), onion (peeled), thyme branches and bring to a boil. Partially cover and simmer until chickpeas are tender.
Cut up the potatoes and add to chickpeas when they are about half done (you have to use your judgement, it depends on how fresh the dried chickpeas are). Do not peel the potatoes! When you add the potatoes, add the red wine and the tomatoes.
In a big frying pan, heat the olive oil over medium high heat and add the red pepper flakes. After 30 seconds, turn the heat down to medium low and add the red onion, sliced. Add salt about one teaspoon. When the onion is limp, add the carrots, sliced (do not peel!). Stir in the smoked paprika, oregano, and tomato paste and cook for about 5 minutes.
When chick peas and potatoes are tender, stir in the seasoning mixture in the big frying pan. Add pepper to taste. Simmer another 20 minutes. I had some spinach, so I washed it, tore it up and stirred it in. It's good without greens, too.
Serve with whole wheat bread. If you are not at work, have a glass of red wine. Enjoy!