Description
A delightful Chickpea alla Vodka with Black Pepper Almonds, combining hearty flavors and textures for a comforting meal.
Ingredients
Scale
- 1 medium white onion
- 1 pinch chili flakes
- 3 cloves garlic
- 200 grams tomato puree
- 400 grams tinned plum tomatoes
- 100 ml vodka
- 1 pinch saffron threads
- 100 grams mascarpone or vegan alternative
- 400 grams queen chickpeas
- 50 grams grated parmesan or vegan alternative
- 100 grams skin-on whole almonds
- 2 tablespoons olive oil
- 1 teaspoon ground black pepper
- 1 teaspoon dried herbs (sage, thyme, or oregano)
- 1 tablespoon maple syrup
- 250 grams tenderstem broccoli
- 1 loaf focaccia or ciabatta
Instructions
- Preheat the oven to 180°C (200°C non-fan). Toss the almonds with olive oil, black pepper, herbs, maple syrup, and a pinch of salt. Roast for 8-10 minutes until crispy.
- Heat olive oil in a medium pan. Add onion, chili flakes, and salt. Cook until onion is translucent, about 5-6 minutes.
- Add sliced garlic, cooking for an additional couple of minutes. Stir in tomato puree and increase heat. Cook for 2 minutes.
- Incorporate tinned plum tomatoes, mashing gently. Let cook for 2-3 minutes, then add vodka.
- Add saffron with soaking water and cream to the sauce. Stir in chickpeas and their stock, warming through.
- Finish by grating parmesan into the sauce, serving topped with crispy black pepper almonds.
- Toss tenderstem broccoli in olive oil and salt, roasting for 5-6 minutes until charred.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 20 mg