Easy

Chickpeas with peppers, egg and frigate tuna

Name: Chickpeas with peppers, egg and frigate tuna
Prep time: 740 min
Cook time: 130 min
Total time: 870 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 300 g Dried chickpeas (dried); 160 g Onion (peeled, quartered); 250 g Green pepper (2 medium, deseeded); 100 g Egg (2 medium, shell-free weight for calculation); 150 g Frigate tuna in oil (drained); 40 g Black olives (pitted); 0.3 g Bay leaf (1 leaf, remove); 35 g Extra virgin olive oil (for the peppers); 3600 g Water (1500 g soaking; 1600 g chickpeas; 500 g eggs, drained); 4 g Parsley (chopped); 2 g Salt (for the chickpeas)

Chickpeas with sautéed peppers, boiled egg and canned frigate tuna, finished with black olives.

740 minprep

130 mincooking

4servings

2.037 kcalwhole recipe

509 kcalper serving

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

Recipe characteristics

Pescatarian Main course More than 2 hours Home-style

Gluten-free and 8 more Indicative dietary requirements

View full classification 26 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying pan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibreHigh in ironLow carbohydrate

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 · Dinner

Total time

More than 2 hours

What you need

Ingredients

Dried chickpeas dried 300 g
Onion peeled, quartered 160 g
Green pepper 2 medium, deseeded 250 g
Egg 2 medium, shell-free weight for calculation 100 g
Frigate tuna in oil drained 150 g
Black olives pitted 40 g
Bay leaf 1 leaf, remove 0.3 g
Extra virgin olive oil for the peppers 35 g
Water 1500 g soaking; 1600 g chickpeas; 500 g eggs, drained 3600 g
Parsley chopped 4 g
Salt for the chickpeas 2 g

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Preparation

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Let’s get cooking

Method

Soak the chickpeas in 1500 g water for 12 hours. Drain, discard the water and rinse.
Bring 1600 g fresh water to the boil in a saucepan. Add the chickpeas, onion, bay leaf and salt. Simmer for 90–120 minutes until the chickpeas are tender. Drain, remove the bay leaf and chop the cooked onion to keep in the dish.
Slice the peppers into strips and sauté in the oil for 10–12 minutes until tender. Add the cooked onion and chickpeas and heat for 3 minutes.
Cook the eggs in the reserved 500 g water for 10 minutes from a gentle boil. Cool under running water, peel and cut into wedges.
Divide the chickpeas between four plates. Add the drained frigate tuna in flakes, egg wedges, halved olives and parsley. Serve warm.

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