CHICKPEAS AND TOMATOES
"Based on a dish sampled at Bapoyako taverna in the town of Chios."
2 tablespoons chopped onion
1/4 cup olive oil
4 cloves garlic, minced
1/4 teaspoon hot red pepper flakes
1 (15 ounce) can chickpeas, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes
2 tablespoons chopped flat-leaf parsley, plus parsley leaves for garnish
In pan, saute onion in olive oil until softened, about 5 minutes.
Add garlic and hot red pepper flakes and saute until garlic is softened and fragrance is released, 30 seconds to 1 minute. (Do not let garlic brown.)
Add chickpeas, tomatoes and parsley, cover and simmer 15 minutes.
Garnish with parsley and serve.
Makes 4 to 6 side-dish servings
Source: Kim Upton to the Milwaukee Journal Sentinel, June 6, 2007
"Based on a dish sampled at Bapoyako taverna in the town of Chios."
2 tablespoons chopped onion
1/4 cup olive oil
4 cloves garlic, minced
1/4 teaspoon hot red pepper flakes
1 (15 ounce) can chickpeas, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes
2 tablespoons chopped flat-leaf parsley, plus parsley leaves for garnish
In pan, saute onion in olive oil until softened, about 5 minutes.
Add garlic and hot red pepper flakes and saute until garlic is softened and fragrance is released, 30 seconds to 1 minute. (Do not let garlic brown.)
Add chickpeas, tomatoes and parsley, cover and simmer 15 minutes.
Garnish with parsley and serve.
Makes 4 to 6 side-dish servings
Source: Kim Upton to the Milwaukee Journal Sentinel, June 6, 2007
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