Saturday, June 8, 2013

Chickpeas Romesco

Chickpeas in Romesco Sauce
Back in the mid 1990’s, our family moved to Madrid, Spain for a year while my tasting partner was on sabbatical.  One of the most exciting aspects of that year was trying all the Spanish tapas and learning how to prepare them.  One of my favorite tapas, often served with toasted bread, was Romesco sauce - a tomato, nut and pepper based sauce from Tarragona, Catalonia, Spain.  I had not considered adding chickpeas to the sauce to make it a main course, served over rice, but when I saw this recipe in Veganomicon, I knew I had to try it.  The romesco sauce has that piquant taste that I remember from Spanish tapas bars, and my tasting partner said “delicioso” as he raised his glass of Rioja wine. 

recipe after the jump