Karen's Spanish Style Chickpea "Baked Beans"

5 from 1 vote

Karen's Spanish Style Chickpea "Baked Beans"

Homemade"Baked Beans" with a Spanish flair. Chickpeas are more easily digestible than beans! Smothered in a Tomato Based Sauce with Smoky Essences. The perfect side dish for any BBQ or festive party. You will love this Spanish Chickpea "Baked Beans"!

Prep Time20

Cook Time1

Total Time1 20

Course: BBQ side dish, Side Dish

Keyword: Spanish Chick Pea "Baked Beans", Spanish Smothered Chickepeas

Servings: large servings

Author: Karen Sheer a zest for life

Equipment

1 large saute pan
1 8" x 10" baking pan

Ingredients

2 cans chickpeas each 15.5 ounces
1 medium poblano chiles blackened, coarsely chopped
1/2 large red bell pepper blackened, coarsely chopped
1 medium dried guajillo chile* toasted - added to ONE cup hot water (= 1 tablespoon crumbled dried chile)
2 tablespoons extra virgin olive oil
3/4 cup onions chopped 1/3"
1 1/2 tablespoons garlic peeled and chopped
1 1/2 teaspoon Spanish smoked paprika* see my recommendation!
1/4 teaspoon ground cumin
2 tablespoons tomato paste
14 ounces diced tomato in puree I use :
1 pinch sugar
1/2 teaspoon sea salt
2 tablespoons chopped parsley

Instructions

Prep:

Drain chickpeas, run cool water over, set aside.
Blacken poblano pepper and red bell pepper over a gas flame, turning with tongs until well blackened all over. Place in a paper bag and crimp to close. When cool - about 30 minutes, gently remove blackened skin with a damp paper towel. Discard seeds. Chop poblano into 1/4" pieces. Use half of the pepper, save other half for another recipe - chop into 1/4" pieces.
Place the dried guajillo chile in a small pan. Set to medium heat and toast for 2 minutes each side. Remove and cool a few minutes. Break open, discard seeds and break/crumble into small pieces. Add to a small bowl - add ONE cup hot water over and set aside - make an awesome chile broth.

Start cooking the dish in a skillet:

Add 2 tablespoons evoo in a 12 inch skillet. Set to medium - low heat. Add onions and garlic, cook stirring 4 minutes, but do not brown.
Add 1 1/2 teaspoons smoked Spanish paprika and cumin, give a stir and cook 30 seconds. Add 2 T tomato paste and 14 ounces diced tomatoes. bring to a simmer, cook 2 minutes. Add all chickpeas (will have 3 cups strained.) Bring to a simmer.
Add roasted poblano peppers (will have 1/3 cup chopped.) Add roasted peppers (will have 1/3 cup chopped.)
Add the dried guajillo chiles pieces with its broth to the pan.
Give a big stir and add all to a 8" x 10" baking pan, smooth the top. Cover with foil and bake @ 350 degrees for 45 minutes.
Top with chopped parsley & enjoy!

How to store and reheat:

Store in a glass container with a good seal. Serve within one week. Reheat in the microwave with waxed paper over.
Chickpea baked beans freeze well! Use within 2 months.

Notes

*Spanish smoked paprika - the best! - Chiquilin Smoked Paprika
Adds a rich, complex smoky flavor and fiery color.

*Dried Guajillo Chile - a dried chile with a lightly smokey and bright flavor. Love it!
Recipe uses 1 tablespoon in flakes. When added to hot water - makes a nice chili broth!
If not available, can use a salt free chili powder.

Substitutions:
Let me say, I love this recipe as written, although - here are substitutions... if you must

Canned diced green chiles for Poblano Peppers.
Homemade Blackened Red Bell Peppers: Use Jarred (hint: check ingredients for low salt and sugar; look for some without citric acid (an unwanted ingredient.)
Guajillo Chiles: other dried type such as Ancho or Pasilla. Can use "chili powder."
But - remember to add the full One Cup of hot water to recipe!!

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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