Spicy Spanish style chickpeas

I’m a big fan of chickpeas, they’re one pulse that everyone seems to be able to get on board with - or am I in my little veggie bubble here?!

This is a really versatile dish which is great with lots of different combinations, I like to make a big pan so I can freeze a couple of portions and eat the rest over a few days.

I’ve used pimento and chipotle chilli to give a Spanish flavour as I always imagine eating this kind of thing as part of a tapas style meal. Although they’re still delicious eaten quite simply with sourdough and feta or yoghurt as you can see from our lunch here.

Ingredients

Serves 4-6 for lunch or 8 as part of a mezze

• 1 large or 2 medium red onions, sliced in thin half moons

• 200g sweet potato, chopped in 1cm cubes

• 1 large clove garlic, grated

• 1.5 tsp pimento

• 1 tsp chipotle chilli flakes

• 2 x 400g tinned tomatoes

• 2 x 400g tinned chickpeas, drained

• 2 tsp maple, honey or brown sugar

• 1.5 tsp red wine or cider vinegar

• 1 tsp sea salt

Method

• Heat about 2 tbsp of olive oil in a large pan then add the onions and sweet potato. Cook on a low heat for about 20 minutes until all the veggies are softened.

• Next add the garlic and cook for 2 minutes before adding the pimento and chilli, stir and warm through for a further 2 minutes.

• Pour in the tomatoes and chickpeas, then simmer for 25 minutes with the lid on, stirring regularly.

• Add the maple or honey, vinegar and salt, and simmer for another 10 minutes. Add a tbsp or two of water if the sauce becomes too dry.

Tip

• This is a really versatile dish and is great with sourdough and feta, or you could add a blob or Greek or coconut yoghurt instead (I like Coconut Collaborative best).

• The chickpeas also work really well in a wrap or pitta with grilled halloumi and salad. I took them to my friend’s last weekend and we had them with a lovely fig, spinach, feta and toasted almond salad which worked so well.

• Another idea would be to make some tortilla chips (just lightly brush a wrap with oil, chop into triangles and bake for a few minutes in the oven at 180ºc) and serve with yoghurt, a pinch of paprika and some homemade slaw (as pictured below).

• You can sub the sweet potato for red pepper if you prefer and cook in the same way.