Ingredients
1 tablespoon extra virgin olive oil,plus extra to serve
1 small yellow onion,finely diced
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon fennel seed,coarsely ground
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup dry white wine or dry sherry
1- 15 ounce can chickpeas drained and rinsed
1- 15 ounce can chickpeas drained and rinsed
1 -8 ounce can tomato sauce
1/4 cup water
1/4 cup fresh basil,torn
Instructions
Heat olive oil over medium heat in a 12 inch nonstick skillet until shimmering.
Add onion and sauté until translucent, about 5 minutes.
Add the garlic and cook 30 seconds stirring constantly.
Add pepper flakes, cumin and fennel seed,cook one minute, stirring constantly.
Remove pan from heat and add wine.
Return pan to heat and cook until wine has dissolved.
Add chickpeas and tomato sauce,then slosh out tomato sauce can with 1/4 cup water and add to the skillet.
Bring to a simmer and cook five minutes until thickened.Add salt and pepper to taste.
Remove pan from heat, cover and allow to cool to nearly room temperature,@30 minutes.
Stir in basil and finish each serving with a drizzle of extra virgin olive oil.
Serve with cooked farro or brown rice and sauteed or raw vegetables of choice.
2 servings
