This recipe is simple yet comes together beautifully in its different flavors. The lemony kick is a great balance to the earthy flavor of the chickpeas. We like to top it off with parmiggiano and a little good olive oil. You can add some chorizo, to make this a more substantial main.
3 Tbsp ghee, or olive oil
4 shallots, chopped
3 tsp paprika
1 14 oz can or 1 1/2 cups cooked garbanzo beans
2 14 oz cans good quality tomato sauce
Juice of 1 lemon
1/2 cup lightly packed fresh basil leaves
3 Tbsp parmiggiano reggiano (optional)
Melt the ghee in a heavy-set pan over medium heat.
Add shallots and sauté stirring often until they soften and are lightly browned, about 10 minutes.
Add paprika and mix with shallots.
Add chickpeas and tomato sauce, stir well and simmer, uncovered, for approximately 30 minutes.
Add lemon juice and fresh basil, mix well.
Serve with a sprinkle of parmiggiano reggiano and some olive oil.