Catalan Chickpeas

Name: Catalan Chickpeas
Ingredients: 2 (15 ounce) cans chickpeas, drained; 4 hard-boiled eggs; 3 1/2 ounces raisins; 1 large onion, chopped finely; 1 tablespoon flour; 2 garlic cloves; 1 tablespoon tomato paste; 1 1/2 cups vegetable stock; 1 2/3 ounces roasted almonds (whole or flaked); 1 tablespoon parsley, chopped

10 ingredients

7 steps

Ingredients

2 (15 ounce) cans chickpeas, drained
4 hard-boiled eggs
3 1/2 ounces raisins
1 large onion, chopped finely
1 tablespoon flour
2 garlic cloves
1 tablespoon tomato paste
1 1/2 cups vegetable stock
1 2/3 ounces roasted almonds (whole or flaked)
1 tablespoon parsley, chopped

Directions

1

Heat some olive oil in a pot. Fry onion over low heat for about 10 minutes.
2

Meantime leave the raisins to soak in cold water and cut the eggs in half.
3

In a mortar, coarsley grind together the almonds, garlic and parsley
4

Add the flour to the onion and cook 1 min stirring all the time.
5

Add stock, tomato paste and ground almond mixture to onions. Cook slowly 10min stirring frquently.
6

Add the chickpeas and the drained raisins and cook a further 10 mins stirring frequently. Add more stock if it looks too dry.
7

Put eggs on top and heat through.