🍴 Serves 6
INGREDIENTS
Extra Virgin Olive Oil (OOCA009)
Fino Sherry
Tomato cream (VEGP106)
Chickpeas (PULC102)
Caramelised peppers (VEGP005)
Sherry Vinegar (VIRE008)
Moscatel Vinegar (VIRE003)
1 Onion
2 cloves of garlic
Leaves and thyme
Steps to make it:
In a heavy bottomed pot heat enough extra virgin olive oil to cover the bottom. Add one finely chopped onion, two chopped cloves of garlic, two bay leaves and a sprig of thyme. Cook them slowly until caramelised. Add one teaspoon of sweet paprika and one teaspoon of hot paprika flakes and cook gently for another five minutes. Add one jar of tomato cream and a big splash of fino sherry. Simmer and allow to reduce by half. Drain one jar of chickpeas from its cooking liquor putting the liquor to one side for now.
Add the chickpeas and a splash of water, season generously with salt, cover with a lid and cook over a gentle heat for thirty minutes. Finish the braised chickpeas by adding one tray of caramelised peppers, a splash of sherry vinegar and enough extra virgin olive oil to make the chickpeas glossy and rich.
To make the vegan aioli take three tablespoons of the reserved chickpea liquor. Add one teaspoon of muscatel vinegar, one teaspoon of lemon juice and two cloves of crushed garlic. Whizz to a paste in a blender. Very slowly drizzle in two hundred millilitres of extra virgin olive. The olive oil will emulsify with the chickpea liquor creating a deliciously wobbly aioli to serve on top of the warm and fragrant chickpeas.
