Today we are preparing a recipe that combines authentic flavors and tasty ingredients: chickpeas with pan-cooked olives. This dish offers a balanced combination of nutrients and Mediterranean aromas that will make your table a feast of flavors.
To prepare this delicacy, you will need chickpeas, an excellent source of plant-based proteins, green olives that add a salty and rich note, fresh sage for a herbal touch, chili for some spiciness, and tomato pulp which gives the dish a rich and succulent texture.
The aromas will be enriched thanks to a combination of spices such as salt and pepper, while dried oregano will provide an enveloping fragrance. Curry, with its spicy and warm character, will complete the taste experience, giving the dish an exotic and intriguing touch.
To finish it all, a generous drizzle of extra virgin olive oil, with its fruity and aromatic flavor, ties the ingredients together, giving the dish a final note of elegance and richness.
This recipe is an opportunity to delight the palate with a unique combination of flavors, perfectly representing the Mediterranean culinary tradition. Experiment with this creation in the kitchen and get ready to be captivated by the enveloping aromas and adventurous tastes of this delicious dish! Below are more delicious and simple recipes to prepare.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Chickpeas with Pan-Cooked Olives
- 8.5 oz canned chickpeas (pre-cooked and drained)
- 1 bunch sage
- 1 tsp chili pepper
- 5 oz green olives (pitted)
- 3.5 oz tomato pulp
- to taste salt
- to taste pepper
- 1 tsp dried oregano
- 1/2 tsp curry
- to taste extra virgin olive oil
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Tools for Chickpeas with Pan-Cooked Olives
- 1 Pan
- 1 Wooden Spoon
Steps
To prepare the chickpeas with pan-cooked olives, start by pouring a drizzle of oil into the pan, add a few sage leaves and let them wilt. Add the drained chickpeas,
a few chopped sage leaves,
the pitted green olives,
the tomato pulp, and adjust with salt and pepper.
Now add the oregano and curry.
Stir everything together with a spoon and
let it cook for 10 minutes on low heat until the tomato pulp thickens and
serve the chickpeas with olives while still warm or at room temperature.
