The family “mom” may take the student to the outdoor vegetable market for their produce. In most homes, the students learn what real food, or slow food, is about. It’s real food, bought locally, and prepared at home, and in most cases tastes delicious (every country has their bad cooks).
Today’s recipe is dedicated to Samantha Velez, who keenly observed that regarding food, in Spain “there is a time and a place.” Samantha loves garbanzo beans (Spanish word for chickpeas), tomatoes and tuna, so I thought she’d love this recipe, too.
Cook Time: 30 minutes in a pressure cooker, or 1 hour 15 minutes on the stove.
Total Time: 9 hours and 15 minutes (this includes pre-soaking the beans)
1 pound dried chickpeas
3 tablespoons olive oil
3 tomatoes, peeled, seeded and chopped
½ teaspoon sweet Spanish paprika (optional), or ¼ teaspoon Saffron (also optional)
2 cans tuna fish (7 ounces), drained; or, 10 to 12 ounces fresh tuna, chopped
1 medium onion, finely chopped
2 teaspoons minced garlic
4 tablespoons minced flatleaf parsley
Salt to taste
1. Pre-soak the beans overnight, or at least 8 hours
2. Heat the olive oil in large pot and begin to sauté the onions. After 5 minutes, add the garlic and continue to sauté for 3 to 4 minutes.
3. Add the Spanish paprika, if you are using it, and the tomatoes and let it cook about 5 minutes, stirring occasionally.
4. Add the pre-soaked chickpeas, the tuna fish, and 2 tablespoons of the minced parsley. Reserve the remaining parsley for garnish. Add enough water to cover the beans by and inch and cook until the beans are tender. You may need to add water from time to time. When they are close to being done, add salt to taste.
*Note – If you are using a pressure cooker, they will take about 30 minutes on Medium to medium-low heat.
To serve – ladle into soup bowls and garnish with the remaining parsley.
This recipe is also posted at Slightly Indulgent Tuesday