Yield > 4
Keys : Spanish Spain European Mediterranean
Ingredients :
2 tbl olive oil
19 oz canned chickpeas, (2
cups)
drained and rinsed
1/2 tsp cayenne pepper
1 med yellow onion. diced, (2
cups)
10 med garlic cloves, crushed
1 cup uncooked long grain white
rice
1 1/2 tsp saffron strands
2 cup vegetable broth
1 cup dry sherry
1 x ripe medium tomato,
diced (1 cup)
14 oz canned sliced red
pimientos, (1 cup)
drained and diced
1 cup frozen petite peas
20 x pitted black olives, cut in
half
1 loaf Cuban bread
Salt and freshly ground
Method :
• Preheat oven to 350 degrees F. Heat olive oil in a large
nonstick frying pan. Add chickpeas and cayenne and saute on
high 1 minute. Remove to a plate, lower heat to medium-high,
add onion and garlic, and saute 5 minutes. Add rice to frying
pan. Saute a few seconds. Sprinkle saffron over rice and add
broth. Bring to a simmer and add sherry, tomato, and
pimientos. Return chickpeas to frying pan. Cover and simmer
15 minutes.
• Add peas and olives and cook 1 minute. Add salt and
pepper to taste.
• Place bread in oven to warm through, 5 to 7 minutes.
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