Tomato Braised Chickpeas with Feta & Olive
Side Dish, Main Course, Breakfast
Chef Matthew Accarrino, SPQR Restaurant, San Francisco CA
This one pot meal makes a perfect side dish, a rich savory breakfast or great post workout meal. I like to add the eggs and cook them in the stew as you would for Shakshouka. This recipe makes perfect use of the voluminous and high sided ProBond essential pan. You could also add sauteed calamari or shrimp over the top to take this recipe towards a fuller meal at lunch or dinner.
1 onion, sliced
3 garlic cloves, chopped
1 bell pepper, seeded and diced
1/2 tsp smoked paprika
1 pinch Aleppo or cayenne pepper
1 1/2 cup tomato sauce
1 cup chickpeas, cooked and drained
Salt and pepper to taste
Olive oil as needed
1/3 cup Feta cheese, crumbled
1/3 cup black olives, pitted
1 avocado, sliced
1/4 cup cilantro or parsley
NanoBond 3.5qt Essential Pan
PRODUCTS TO USE:
With the ProBond Essential 3.5qt (regular or TITUM NonStick pan) pre-heated over medium heat, add a film of olive oil and add onion with a pinch of salt until translucent.
Add the garlic and cook until you can smell the aroma, a few minutes more. Add the bell pepper and cook with another pinch of salt until the pepper begins to wilt and brown. Add the spices to the mixture and toss to coat and heat to release the flavors.
Add the tomato sauce to the mixture in the pan and stir to incorporate. Add the chickpeas and a pinch of salt. Bring the mixture to a simmer. Cover and cook on low heat for 10-15 minutes. Remove the lid and if the liquid is too thin cook for an additional few minutes, uncovered.
Using a spoon create divots in the mixture and crack the eggs into each divot. Season the eggs with salt and pepper. Cover and cook the mixture over very low heat until the eggs are just set and the yolks are still runny. Alternately place the pan in a 350-degree preheated oven for 8-12 minutes.
To finish top with crumbled feta, olives and avocado. Lastly scatter the herbs over top. Serve immediately with toasted bread.