12974_7720_mejpg
Recipes // Side Dishes // Chickpea Soffrito

Chickpea Soffrito

Ingredients
  • 1 BAG DRIED CHICKPEAS OR 1 CAN CANNED CHICKPEAS
  • 2 LEEKS, WHITES AND YELLOWS ONLY, SMALL DICE
  • 2 RED ONIONS, SMALL DICE/BRUNOISE
  • 2 CARROTS, SMALL DICE/BRUNOISE
  • 2 CLOVES GARLIC, MINCED
  • 2 SPRIGS OREGANO, PICKED AND FINE CHOPPED
  • ½ CAN ROMA TOMATO, DESEEDED, SMALL DICE
  • SALT
Method
  1. Sweat red onion over low heat until onions become translucent, 8-10 minutes.
  2. Add carrots and sweat for an additional 10 minutes.
  3. Add leeks and sweat for an additional 5 minutes
  4. Add garlic, sweat for 2 minutes, no color
  5. Add cooked chickpeas, tomato, and oregano and cook over low heat for 20 minutes until chickpeas can be easily mashed with a fork.
  6. Gently crush chickpeas, chill, season to taste.

 

ROMESCO

  • 2 CANS PIQUILLO PEPPERS, DRAINED
  • 1 CUP TOASTED MARCONA ALMONDS
  • 2 CLOVES GARLIC
  • ½ CUP PANKO BREADCRUMBS
  • 2 T SHERRY VINEGAR
  • 1 CUP EXTRA VIRGIN OLIVE OIL
  • SALT
  • PUREE IN ROBOT COUPE
  • SEASON TO TASTE

 

TO ASSEMBLE

With a spoon, place some of the romesoco on the plate.  Top with the chickpea soffrito, followed by the lamb chops.  Garnish with fresh rosemary

Featured Recipes
Loading

Personally Yours

14356_17233_mejpg
Marketplace Recommendations