Ingredients
-
1 (16 ounce) can garbanzo beans, drained
-
1 lb large cherry tomatoes
-
1 onion
-
4 teaspoons olive oil
-
4 garlic cloves
-
4 anchovy fillets or 1 tablespoon anchovy paste
-
3 tablespoons capers
-
1 teaspoon smoked spanish paprika
-
1 tablespoon dried parsley
-
1 teaspoon dried oregano
-
1 teaspoon lemon pepper
-
salt, to taste
-
sausage, of choice
Instructions
- Heat the olive oil
- Chop the onion
- Chop the anchovy fillets.
- Mince the garlic.
- Halve the grape tomatoes.
- Saute the onion in the olive oil until soft and starting to take on color.
- Add the garlic, anchovy fillets and tomato halves and stir until tomatoes start to soften.
- Add the garbanzo beans and rest of the ingredients.
- Cover and cook on low until tomatoes are soft, the liquid has thickened slightly, and the flavors have melded: about 10-15 minutes.
- Taste for seasoning: add salt if needed.
- Add sliced sausages before covering, or add whole grilled sausages at the end.