Chickpeas With Prosciutto, Tomatoes & Onions

Chickpeas With Prosciutto, Tomatoes & Onions

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories: 

Yields or Serves:  

Rating:
[Total: 2   Average: 5/5]

I love this incredibly simple and flavorful side dish. The chickpeas and onion blend with the saltiness from the prosciutto. The tomatoes offer a bit of sweetness and tang.

  • 2 Cups Cooked Chickpeas
  • 3 Tablespoons Olive Oil
  • 3 Slices Prosciutto (Chopped)
  • 1 1/2 Cups Chopped Tomatoes
  • 1 Large Onion (Chopped)
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Cup Water
  • Fresh Basil For Garnish
  1. In large-size saucepan add chickpeas, olive oil, prosciutto, tomatoes, onions, kosher salt, and water. Cover with lid and bring to gentle boil over a medium heat. After 10 minutes gently mix with wooden spoon. Cover and continue to gently boil for an additional 30 minutes. Check every 10 minutes to make sure all water has not evaporated. If water has evaporated add a bit more. When finished cooking remove from heat and transfer to serving bowl. Garnish with fresh basil.
  2. Serves 6
  3. Prep Time: 20 Minutes Cook Time: 40 Minutes Total Time: 60 Minutes
  4. "Work With What You Got!"
  5. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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