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Spanish braised chickpeas with tuna and olives

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Spanish braised chickpeas with tuna and olives
A rustic and flavorful Spanish dish of chickpeas cooked in a smoky tomato sauce, with canned tuna, and stuffed olives. Perfect served with crusty bread on the side to mop up every last bit of the luscious sauce.

4 tablespoons extra virgin olive oil

1 red onion—finely diced
3 cloves garlic—finely chopped
14 oz (400g) canned chopped tomatoes
1 tablespoon tomato paste
½ cup water
1 teaspoon red wine vinegar
½ teaspoon Spanish smoked paprika (or use 1 teaspoon regular paprika)
1 teaspoon salt
½ teaspoon freshly ground black pepper
14 oz (400g) can chickpeas—rinsed and drained
6 oz (180g) can tuna—drained and broken into chunks
10 pimento-stuffed olives—sliced into thin rounds

1 tablespoon finely chopped fresh flat-leaf parsley


HEAT 3 tablespoons of the oil in a frying pan over medium heat and cook the onion for 6 minutes, stirring occasionally. ADD the garlic and cook 2 minutes. ADD the tomatoes, tomato paste, water, vinegar, paprika, salt and pepper. INCREASE the heat to high and bring to a boil, then cover with a lid, reduce the heat and simmer for 10 minutes. ADD the chickpeas, stir to combine, cover and simmer for 10 minutes, stirring occasionally. STIR in the tuna, olives, parsley and reserved tablespoon of oil.

Variations: Instead of canned chickpeas use white beans, or add some chorizo (cooked with the onion) in place of canned tuna. Serve with rice or potatoes instead of crusty bread.



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