CUBAN INSPIRED CHICKPEAS
In Cuba at San Cristobal Paladar, (where Beyonce and Obama ate when they visited) I ate a specialty dish of chickpeas in tomato sauce. I liked it so much I decided to re-created my own version using sausage and roasted tomatoes to add some additional flavors. It is always a fan favorite when I serve it at dinner parties! I recommend either pairing it with a white fish or you can even eat it on its own. Enjoy!
CUBAN INSPIRED CHICKPEAS
INGREDIENTS
• 1 can chickpeas
• 1 yellow onion
• A handful of cherry tomatoes
• 1 teaspoon minced garlic
• 1/2 c. chicken stock
• 1/4 c. tomato sauce
• 2 tablespoons tomato paste
• 1-2 chicken sausages
• Olive oil
• Salt & pepper
DIRECTIONS
1) Preheat oven to 375.
2) Chop half of 1 yellow onion and sauté in olive oil, about 1 T, until translucent.
3) Cut cherry tomatoes in half and season with salt, pepper and a touch of olive oil. Place on a cookie sheet with tin foil and roast for 20 minutes at 375. These will add tons of flavor to the dish!
4) Add 1 can of chickpeas (rinsed and drained) to the onion pan.
*Pro-tip: rinsing canned goods decreases the amount of sodium you intake.
5) Add 1 teaspoon of minced garlic, 1/2 c. chicken stock, 1/4 c. tomato sauce, 2 tablespoons of tomato paste, salt and pepper. Stir and let simmer for 10 minutes, adding the roasted tomatoes once they are ready.
6) Thinly slice chicken sausage, then half it again so they are in small pieces. The sausage should add flavor but not feel too overbearing. Push the onion chickpea mixture to one side while the sausage browns, about 5 minutes on medium high heat. Mix everything together and let cook for another few minutes before serving. I pair this dish with grilled fish, or it can be eaten on its own!
Enjoy!
