|Chickpeas in Romesco Sauce|
Back in the mid 1990’s, our family moved to
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 Madrid,
Spain 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
recipe after the jump