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CHICKPEAS BRAISED IN A RICH SUN-DRIED TOMATO & OREGANO SAUCE

Eleanor Ozich DINNER LUNCH VEGETARIAN


3 tbsp ghee, butter or olive oil
2 brown onions, diced
6-8 cloves of garlic, roughly chopped
1 cup sun-dried tomatoes, roughly chopped
2 large handfuls of fresh oregano, roughly chopped
1 tbsp honey
1 glass of white wine (optional)
4 medium potatoes, cut in to small cubes
2 cups vegetable or chicken stock
2 cans of chopped tomatoes
2 cans of chickpeas, drained
sea salt
pepper

Heat the ghee, butter or olive oil in a large heavy bottomed saucepan over medium heat. Add the onions, garlic, sun-dried tomatoes, oregano and honey, and saute until soft and slightly browned (about 10-12 minutes).

Add the white wine, and continue to cook while stirring for a further 5 minutes.

Add the potatoes, stock, tomatoes and chickpeas, and bring to a soft boil. Simmer on low for 45 minutes, stirring every so often, until thick and pulpy. Season to taste with freshly ground pepper, and sea salt.

Serve with poached eggs, and a sprinkle of toasted pumpkin seeds if you desire.

Serves 4-6



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