We are all eating more chickpeas and Kitty Coles knows what to do with them. Here is her versatile recipe for saffron braised chickpeas with pork shoulder (optional) and a tomato, onion and caper salad to serve with it…
“You can easily leave out the pork shoulder and just have it veggie, which I do a lot. Just skip the browning of the meat and make sure you take loads of time over the sofrito. The more time and flavour you get out of the onions, peppers, and celery, the better the chickpeas will taste. It’s a very versatile dish, so if you’d rather have it with chorizo, diced chicken thigh, lamb, or beef, then go for it. It’ll all taste good! Serve it with this tomato salad and enjoy.” @kittycoles
Saffron Braised Chickpeas with Pork Shoulder
Serves 4
Ingredients
250g chickpeas, soaked in cold water for 24 hours
4 tbsps olive oil
300g diced pork shoulder (optional)
1 onion, finely chopped
1 red pepper, finely chopped
1 celery stick, finely chopped
3 garlic cloves, peeled
A small pinch of saffron
1/2 tsp fennel seeds
1 tsp smoked paprika
1.5L chicken stock or vegetable stock or water
1 tsp of bicarbonate of soda
Salt and black pepper
Method
1. In a heavy-based saucepan over a high heat, add the oil followed by the seasoned and diced pork shoulder. Brown it off until golden all over, in batches if needed, then set aside on a plate.
2. Turn the heat down to medium then add the finely chopped onion, pepper and celery to the pot with a pinch of salt. Gently cook over medium heat for 15 minutes until really soft before adding the garlic, saffron, fennel seeds and paprika for a further 2 minutes.
3. Add in the chickpeas and pork with 1 teaspoon of bicarbonate of soda, stock or water, then bring to a boil. Reduce the mixture to a simmer and cook for 1 1/2 – 2 hours until the chickpeas and pork are really soft. Add salt to taste, then allow to cool a little in the cooking liquid. With the back of a fork or spoon, squash some of the chickpeas on the side of the pot then stir and you’ll see this thickens the sauce. If you have too much liquid then just bring it up to a boil and simmer for a few minutes until you have a thick saucy consistency.
4. Spoon the chickpeas into bowls and serve with a squeeze of lemon, fresh crusty bread and my tomato and caper salad recipe (see below) on the side.
Tomato, Onion and Caper Salad
This isn’t so much a recipe, but a reminder that caper brine acts as a great seasoning for tomatoes. Never throw away the brine as there are so many ways to use it. (See Anna Jones’ Caper Brine Margaritas from her book Easy Wins).
Ingredients
2 really good quality tomatoes
Salt
1 tbsp red wine vinegar
3 tbsps extra virgin olive oil
1 heaped tbsp capers, plus some of the brine
1/2 white onion, peeled
1 jar or tin of good quality tuna, drained (optional)
Method
1. Cut your tomatoes whichever way you prefer, I like mine a little chunky.
2. Place them in a bowl with a pinch of salt, red wine vinegar, extra virgin olive oil, plus a splash of the caper brine from the jar. Set aside and allow to sit for 15-20 minutes (trust me, it’s worth the wait).
3. While the tomatoes sit, very thinly slice the white onion, then place in a bowl and cover with cold water. This mellows the sharpness of the onion, making it less overpowering.
4. Once you’re ready to plate, drain the onion and dress it in a little olive oil and salt, and scrunch together with your fingers.
5. Spoon the tomatoes onto a plate, then top with the onions (then tuna if including) and capers so it’s layered. (The layering is completely unnecessary – it’s just how they plate it in Spain, which I like).