400 g cooked chickpeas (or canned)
400 g tomato pulp
1 white onion
2 cloves of garlic
ripened cheese *
cumin
smoked hot pepper powder
1/3 bunch parsley
1/3 bunch coriander
1/3 bunch of dill
oil
salt and unrefined brown sugar
½ smoked fish (for example, oily mackerel, trout and herring or less greasy cod)
rustic baguette or sourdough bread
Start with chopping the onion and the garlic. Not too small, but equally! Pour 2 tablespoons of olive oil into a saucepan and fry the onions over medium heat. Watch out not to burn it. Season it with salt. After 3 minutes, add the garlic, cumin and smoked paprika **. If necessary add more fat. After another 3 minutes, throw the chickpeas and pour the tomato pulp. Add a teaspoon of brown sugar. Cover and cook for 10 minutes, occasionally stirring. In the meantime, chop the herbs and separate the fish meat from the bones and skin. Cut it in smaller pieces.
Put the chickpeas with fresh herbs and, if necessary, a pinch of salt on a plate. You will have 3 perfect breakfast portions. Decorate it with pieces of the fish on top, sprinkle with herbs and freshly grated cheese. Wipe the remains of the sauce from the pan and plate with the bread.
* There are dozens of ripened cheese in Polish shops – Marysia P.’s favorite is Masuri, Jakub M.’s – “Dziugas”, my mom loves the Parmesan, and I love grana padano …
** Probably you thought: why so many spices? The tip of the tongue should be your guide – while traveling and seasoning the dishes. Cumin should be strongly felt, pepper adds an interesting hotness to the tomatoes that are sour-sweet, mealy chickpeas and sweet, fried onions.
Recipe: Magdalena Święciaszek, image: USTA magazine.
CHICKPEAS IN TOMATOES WITH MACKEREL AND CUMIN
