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This recipe is from Calum Harris’s cookbook Batch: Prep Ahead. Easy Meals. All Plants. Read our full Climate Cookbook review and get more recipes here.
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Creamy Romesco Chickpeas
- Yield: Serves 4
Description
Romesco is a type of tomato sauce. I like chickpeas. Thus I’ve combined the two to make the best kind of batched up, plant-based goodness to serve with brown rice and arugula. A beauty, I would say.
Ingredients
Units
Scale
- 4 jarred red bell peppers
- Juice of 1 lemon, plus extra to serve
- 2 Tbsps tomato paste
- Scant 2/3 cup silken tofu
- 3 Tbsps ground almonds
- 2 tsps smoked paprika
- 4 garlic cloves
- 5 Tbsps olive oil, plus extra for the chickpeas
- 2 15–oz cans chickpeas
- 7 oz broccolini
- Salt and pepper to taste
Instructions
- Drain the peppers from their jar and add them to a food processor, along with the lemon juice, tomato paste, silken tofu, ground almonds, smoked paprika, garlic, and olive oil. Blitz till smooth, and season.
- Drain your chickpeas and fry them in a large frying pan over a medium heat with a little drizzle of oil. Chop the broccolini into nice small bits and, once the chickpeas start to soften a little (after about 5 minutes), throw the broccolini in and season with salt and pepper. Let those fry up and soften, about 10 more minutes. (You may need to cook the chickpeas and broccolini in batches if your pan isn’t big enough.)
- Once everything is, well, cooked, pour that sauce lovingly into the frying pan and mix everything together. Add some boiling water (scant 1/2 cup), if it’s too pasty. Once bubbling and looking lusciously smooth and thick, you’re done.
- Add to airtight containers or serving bowls, with arugula and cooked brown rice. You might want to squeeze in some extra lemon. Why not?
Notes
- If you don’t have a food processor, an immersion blender will work to blitz the sauce: Combine all sauce ingredients in a deli quart container (or similar) and blend. Add a few more tablespoons of water as needed to facilitate blending — just subtract that amount of water from what you add to the pan in step 3.
- You could slow cook this by throwing everything in at the same time for 2 to 3 hours on a medium setting.
- Chickpeas in the sauce will keep for 3 days in the fridge in an airtight container.
Reprinted from Batch: Prep Ahead. Easy Meals. All Plants with permission from Carnival, an imprint of The Quarto Group.
