Stewed chickpeas with tuna and olives

This simple Spanish recipe shows how chickpeas and tuna work together perfectly. Serve with crusty bread so you don't waste a drop of the delicious sauce. Or stuff potatoes with this mixture, use as a pie filling or as a pasta sauce.

Ingredients

• 400 g canned or boiled chickpeas
• 400 g chopped canned tomatoes, s / s
• 170 g canned tuna s / s
• 10 olives
• 1 large red onion
• 3 cloves of garlic
• 1 tbsp. l. tomato paste
• 3 sprigs of parsley
• 1 tsp red wine vinegar
• 1/2 tsp smoked paprika or 1 tsp. ordinary paprika
• 4 tbsp. l. olive oil
• salt, freshly ground black pepper

Directions

1. Peel and cut the onion into small cubes, chop the garlic. Cut the olives into circles. Chop the parsley finely.
2. Heat 3 tbsp. l. oil in a skillet over medium heat and fry the onion until golden brown, 5-7 minutes, stirring occasionally. Add the garlic and continue to fry for another 2 minutes. Put tomatoes, tomato paste, paprika, salt and pepper in a frying pan, pour in half a glass of water and vinegar. Increase heat to high and bring to a boil. Cover the skillet with a lid, reduce heat and simmer for 10 minutes.
3. Rinse the chickpeas with cold water and discard in a colander. Add the chickpeas to the tomato sauce, stir, cover the pan again and simmer for 10 minutes, stirring occasionally.
4. Add the tuna pieces along with the liquid, olives and parsley to the sauce, drizzle with the remaining olive oil and stir. Remove from heat and serve immediately.