Chickpeas Catalan-Style With Saffron & Almond Picada 
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Chickpeas Catalan-Style With Saffron & Almond Picada 

An economical, fortifying chickpea dish which combines many flavours, the tomato flavour in particular should be present, but not overwhelming. However, if you don’t feel you are getting enough flavour from your tomatoes, you could add a jar of bought sofrito de tomate.
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Serves
Serves 6
Difficulty
Easy
Total Time
50 Minutes
Ingredients
600g of Perello pedrosillano jarred, cooked chickpeas 
10g of bicarbonate of soda (if using dried chickpeas) 
125ml of Brindisa Arbequina olive oil

2 onions, finely chopped 
10 ripe medium tomatoes, grated or 300g Brindisa Sofrito tomato and onion sauce
50g of Brindisa blanched almonds, chopped
10 threads of Brindisa saffron, soaked
A big handful of parsley 
4 cloves of garlic, peeled
Sea salt & freshly ground black pepper 
Method
Step 1

Heat the oil in a heavy-based pan, add the onions and cook very gently for about 20 minutes, until translucent and sweet.

Step 2

While these are cooking, with a pestle and mortar, pound the chopped almonds with the saffron, parsley and garlic. Blend with another 50ml of the reserved cooking liquid (or water if using jarred chickpeas), and put aside.

Step 3

Add the tomatoes and cook for a further 20 minutes. If you are using sofrito instead of fresh tomatoes, then you only need to stir the sofrito sauce through and warm it.

Step 4

Add the cooked chickpeas together with liquid from the jar, topped up if necessary with water, and heat through. 

Step 5

Then add your ground almonds, saffron, parsley and garlic to the pan of chickpeas and sauce. Stir this in well to add depth of flavour to the dish, taste and season. 

Recipe courtesy of Brindisa.com

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