* Exported from MasterCook *
Spanish Chickpeas and Hazelnuts with Three Peppers
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped onion
2 tablespoons finely chopped shallot
1 green bell pepper -- seeded and chopped
5 Thai chiles -- or 1 serrano chile, seeded and chopped
2 red Anaheim chiles -- seeded and chopped
1 large garlic clove -- finely chopped
2 tablespoons finely chopped flat-leaf parsley -- leaves only
3/4 cup cooked chickpeas -- drained
1/4 cup blanched roasted hazelnuts
1/2 teaspoon dried thyme
1/4 cup water
In a medium-size skillet, heat the olive oil over medium-high heat, then
cook the onion, shallot, bell pepper, chiles, garlic, and parsley until
soft, about 7 minutes, stirring frequently. Add the chickpeas, hazelnuts,
thyme, and water and continue to cook until the water is almost
evaporated, about 10 minutes. Serve at room temperature.
Makes 4 to 6 servings
AuthorNote: This is a tapa inspired by the cooking of Madrid, where tapas
bars serve a huge range of foods for their ever-hungry and thirsty guests.
The chiles called for in this recipe are not typical Spanish ingredients,
but they work well as a substitute for the long red chiles that would be
used.
Cuisine:
"Spanish/Iberian"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 206 Calories; 14g Fat (56.4%
calories from fat); 5g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 10mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2
Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 901101 0 0 0 0 3679 0 0
