Monday, September 13, 2010

Versatile Sundried Tomato Chickpeas

This is a chickpea mixture that can be used for ... literally almost anything.  It's sweet, tangy and savoury.  Yum!  This chickpea dish can be used as a filling for wraps, tarts and potpies - you can also thin it down a bit with some broth and serve it over rice or with pasta.  Best of all, it's an SSS Recipe!! :)  30 minutes includes all blitzing in the processor, too.

Time: 30 minutes     |      Servings: 4       |      Difficulty: Low

1 15 oz can chickpeas, pulsed in food processor or mashed with fork
1 cup sundried tomatoes in oil, drained, pulsed into paste
1 large yellow onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon canola oil
1 tablespoon white vinegar
1 teaspoon pepper
1/2 teaspoon salt
1/2 cup water or vegetable broth (more if necessary)

Heat oil in pan on medium-high.  Add onions and saute until softened, about 5 minutes.  Add all remaining ingredients and cook until heated through, about 15 minutes, stirring occasionally.

At this point, you can serve this dish or you can add more water to soften the chickpeas or make thinner.  Add more water or broth, 1/4 cup by 1/4 cup until the desired consistency is reached.

Serve and enjoy!

- As stated above, serve this any way you wish.  The picture showed is a variation I made making individual tarts, with homemade pastry crust
- Add cayenne pepper during the cooking process to give it some spice
- Add fresh chopped parsley for some extra zest!