This Spanish Chickpeas with Beer is probably the most flavorful and unique one yet. We´re talking an insane amount of flavor, super easy to make and all done in 30 minutes.
Try adding other vegetables at the end, even sausage.
Serves 4
INGREDIENTS
2 tbsp extra virgin olive oil 30 ml
1 small onion
6 cloves garlic
3 tomatoes
2 cans chickpeas 15.5 oz / 440 grams each
12 oz bottle beer 33 cl
1/2 cup vegetable broth 120 ml
1 tsp ground cumin 2 grams
1/4 tsp saffron threads .17 grams
2 bay leaves
pinch sea salt
dash black pepper
fresh parsley
INSTRUCTIONS
Heat a large fry pan with a medium heat and add in the extra virgin olive oil
Meanwhile, roughly chop the onion, roughly chop the garlic and roughly chop the tomatoes
Add the onion and garlic into the hot pan with the olive oil, mix together, after 4 minutes add in the ground cumin, give it a quick mix, then add in the tomatoes and continue to mix, after 5 minutes and the tomatoes are lightly sauteed, turn off the heat and let the mixture cool
Meanwhile, drain the cans of chickpeas into a colander and rinse under cold water
Once the mixture has slightly cooled off, add into a food processor, along with 1/4 cup (40 grams) of the chickpeas, 1/2 cup vegetable broth and season with sea salt & black pepper, pulse until you end up with a smooth puree
Heat the same pan with a medium heat, add in the puree, the beer and the saffron, mix together and simmer, after 5 minutes add in the drained chickpeas and season with sea salt & black pepper, mix together, then add in the bay leaves and place a lid on the pan, lower to a low-medium heat and simmer for 10 minutes
Transfer into shallow bowls and garnish with fresh parsley
