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Ingredients
2 medium onions, chopped
3 large cloves garlic, minced
⅓ cup extra-virgin olive oil
2 1-pound cans chickpeas, drained (liquid reserved)
1 cup canned crushed tomatoes
¼ cup minced parsley
1 teaspoon dried oregano
½ teaspoon ground cumin
½ cup prosciutto cut into strips (optional)
Salt and black pepper to taste
Nutritional analysis per serving (6 to 8 servings)
32 grams carbs; 6 milligrams cholesterol; 281 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 9 grams fiber; 574 milligrams sodium; 11 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium-size saucepan over medium heat, simmer the onions and garlic in olive oil until they are soft but not browned. Add the chickpeas, crushed tomatoes, parsley, oregano, cumin and prosciutto, if using, and simmer for 30 minutes more.
- Step 2
Taste the mixture and correct the seasoning with salt and pepper. If it does not seem moist enough, add a little of the reserved chickpea liquid or some olive oil, or both. Serve lukewarm with a green salad and good bread and butter or garlic oil.
Private Notes
Comments
It was very good, but the prosciutto muted the other flavors even though I only used a quarter cup. I improvised and added a teaspoon of sherry vinegar to accentuate the brightness of the tomatoes and balance out the fattiness. That elevated the dish.