LA ASTURIANA’S RECIPE BOOK
A side of pulses you’ve never tasted before
Pedrosillano Chickpea Chilli
(Simple, delicious, vegetarian)
INGREDIENTS
- one (1) 1-kg jar of Cidacos cooked pedrosillano chickpeas
- 2 cloves garlic
- 1 medium fresh jalapeño pepper
- scallions, chopped
- Salt and pepper
- cumin
- one (1) 400-gr carton of Cidacos tomate frito
- parsley
1. Mince garlic and dice jalapeño pepper and onion.
2. Strain and rinse chickpeas.
3. Toast cumin in another small pan, taking care not to let it burn.
3. Sauté garlic, jalapeño pepper and onion in olive oil on high heat. Salt and pepper to taste.
4. Add cumin and tomate frito to sautéed mix. Taste before adding salt or pepper.
7. Heat mix on high. When the sauce bubbles, add chickpeas.
8. Lower heat and cook until chickpeas are soft.
9. Garnish with parsley and serve hot.
