Garbanzos a la Mexicana – Spicy Chickpeas

I went to a 60th birthday party last year where the hosts put on an amazingly eclectic buffet. Despite the tempting pieces of baclava, the baked cheese cake, the creme caramel and the mango sorbet I skipped dessert and kept going back to the chickpea side dish: Garbanzos a la Mexicana. I begged for the recipe the next day and every single time I’ve made this for company since, the company has begged the recipe from me!Garbanzos a la Mexicana

150g dried chickpeas (soaked overnight)
1 tsp salt
6 rashers steaky bacon (diced)
1 large onion (chopped)
1 garlic clove (finely chopped)
1 red pepper (chopped)
1 tsp dried chilli flakes
1 tsp dried oregano
150ml tomato passata   ·        Put chickpeas and salt into a large pan. Cover with water and bring to the boil. Reduce heat and simmer for 1 hour or until chick peas are tender.·        Fry the bacon in a heavy pan over a medium heat until it has released all of its fat andis crisp.·        Add the onion, garlic and pepper and fry until soft. ·        Add the chilli, oregano and passata. Season well.·        Bring to the boil, reduce heat and simmer for 10 mins.Serve warm or cold. Flavour improves after a day in the fridge! 

2 thoughts on “Garbanzos a la Mexicana – Spicy Chickpeas

  1. Wendy – is this your site also???
    I am kindof thinking it is because you left this address on a comment to me regarding this receipe.
    Let me know!

  2. It is indeed! I abandoned the first site as Blogger was frustrating me and I don’t have the time to keep up two sites.
    Originally started this blog to focus purely on my work. It’s evolved into a blog about work, recipes and anything else I fancy writing about. 🙂

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