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Chickpeas in tomato sauce with vegetable tempura

Name: Chickpeas in tomato sauce with vegetable tempura
Prep time: 510 min
Cook time: 40 min
Total time: 550 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 300 g Dried chickpeas (soak for 8 hours); 180 g Onion; 6 g Garlic; 400 g Tomato; 80 g Carrot; 200 g Red pepper; 180 g Green garlic; 150 g Plain flour; 1400 ml Water (1200 ml cooker and 200 ml ice-cold batter); 80 ml Extra virgin olive oil (Estimated amount consumed: 45 ml tomato and 35 ml frying; frying bath extra); 0.2 g Bay leaf; 3 g Parsley; 2 g Salt

Total time9 h 10 min Preparation 30 min · Cooking 40 min · Soaking 8 h

Preparation excluding the indicated waiting: 30 min · Cooking: 40 min · Soaking: 8 h.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

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Chickpeas in tomato sauce with vegetable tempura. Cut thin batons so the inside cooks before the batter overbrowns.

Jump to steps

30 minpreparation excluding indicated waiting

40 mincooking

8 hSoaking

4servings

2.585 kcalwhole recipe

646 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 9 h 10 min Preparation 30 min · Cooking 40 min · Soaking 8 h

Preparation excluding indicated waiting: 30 min · Cooking: 40 min · Soaking: 8 h. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Vegan Main course More than 2 hours Spanish

Allergens

View full classification 10 tags

Diet

Vegan

Dish type

Main course

Meal

Lunch

Preparation

Frying

Appliances

Frying panPressure cooker

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

Soak chickpeas for 8 hours, drain and pressure-cook in 1200 ml fresh water with quartered onion and bay for 20-25 minutes at pressure until tender. Release pressure, remove bay and drain.
Chop garlic and peeled tomatoes and cook with 45 ml oil and half the salt for 10 minutes. Add chickpeas and chopped cooked onion and cook for 10 minutes.
Cut trimmed carrot and pepper into very thin batons and trim green garlic.
Mix flour with 200 ml ice-cold water and remaining salt. Dip vegetables and fry in batches until crisp and tender. Drain on kitchen paper and serve with chickpeas and parsley.