Ingredients

  • 2 medium onions, chopped
  • 3 large cloves garlic, minced
  • cup extra-virgin olive oil
  • 2 1-pound cans chickpeas, drained (liquid reserved)
  • 1 cup canned crushed tomatoes
  • ¼ cup minced parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ cup prosciutto cut into strips (optional)
  • Salt and black pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      350 calories; 16 grams fat; 2 grams saturated fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 11 grams dietary fiber; 9 grams sugars; 11 grams protein; 446 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 to 8 servings

Preparation

  1. In a medium-size saucepan over medium heat, simmer the onions and garlic in olive oil until they are soft but not browned. Add the chickpeas, crushed tomatoes, parsley, oregano, cumin and prosciutto, if using, and simmer for 30 minutes more.
  2. Taste the mixture and correct the seasoning with salt and pepper. If it does not seem moist enough, add a little of the reserved chickpea liquid or some olive oil, or both. Serve lukewarm with a green salad and good bread and butter or garlic oil.

Dining and Cooking