Friday, June 26, 2015
1/3 cup sliced almonds
28 oz. diced tomatoes
2 roasted red bell peppers
3 TB oil
3 cloves garlic, minced
2 shallots, finely chopped
1 serrano chile, seeded & minced
1/4 cup white wine or vegetable broth
2 tsp red wine vinegar
2 tsp sugar
1 tsp thyme
1/2 tsp rosemary
2-3 cans garbanzo beans, drained & rinsed
1. Place almonds in food processor & grind to fine crumbs. Empty into a small bowl.
2. Puree the tomatoes & red peppers until smooth.
3. In saucepan, saute garlic, shallots, & chile in oil. Pour in wine or broth; simmer 1 minute. Add tomato puree, vinegar, sugar, thyme, & rosemary. Bring to a near boil, lower heat, & simmer 10 minutes.
4. Add the ground almonds & stir until dissolved. Fold in chickpeas & simmer 20-25 minutes until the sauce is slightly reduced & chickpeas are very tender. Serve over rice.