SPANISH CHICKPEA SALAD

Spanish Chickpea Salad image

Provided by Robert Farrar Capon

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 medium onions, chopped
3 large cloves garlic, minced
1/3 cup extra-virgin olive oil
2 1-pound cans chickpeas, drained (liquid reserved)
1 cup canned crushed tomatoes
1/4 cup minced parsley
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 cup prosciutto cut into strips (optional)
Salt and black pepper to taste

Steps:

In a medium-size saucepan over medium heat, simmer the onions and garlic in olive oil until they are soft but not browned. Add the chickpeas, crushed tomatoes, parsley, oregano, cumin and prosciutto, if using, and simmer for 30 minutes more.
Taste the mixture and correct the seasoning with salt and pepper. If it does not seem moist enough, add a little of the reserved chickpea liquid or some olive oil, or both. Serve lukewarm with a green salad and good bread and butter or garlic oil.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 430 milligrams, Sugar 7 grams

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