The rich sauce complements the chickpeas very well and is perfectly in keeping with the widely touted Mediterranean diet. A lot of the alcohol is burnt off during cooking, leaving only a delicious flavour. If you are avoiding alcohol the recipe also works well without it due to the herbs & garlic.
This recipe is a good way of incorporating some vegetable protein in your diet. The wine gives a rich flavour to the sauce. If omitting the alcohol, add an extra 200g tin of tomatoes and some vegetable bouillon powder. If you are extra organised and have the time, fresh chick peas do have a superior texture and flavour. Leave them soaking overnight and cook them as per the packet instructions. If using fresh tomatoes, skin them by plunging them into freshly boiling water for 2 minutes, pierce the skin with a knife and it will fall away.
- 220g fresh chickpeas (or 400g tinned)
- 400g fresh tomatoes (or 400g tinned)
- 2 medium onions
- 1 medium clove garlic
- 1 heaped tablespoon fresh herbs (oregano & coriander recommended)
or 2 teaspoon dried mixed herbs).
- 100mls red wine
- 1 heaped tablespoon tomato puree
- Half to 1 tablespoon olive oil
Finely chop the onion and garlic and fry in olive oil for 2–3 minutes. Add the tomatoes, puree, wine and herbs and simmer for half an hour until the sauce is thick. Add more liquid if too dry. Add the chickpeas, warm through and serve with brown rice & green vegetables.