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      RECIPE TITLE "Canary Island Hotpot Recipe"
    Source: The Heritage of Spanish Cooking,
    courtesy of

    yieldsServes 4 time--- difficultyeasy

    The people of the Canary Islands are proud of the traditions of their ancient cuisine which had a substantial influence on the culinary habits of Latin America, especially Cuba and Argentina. The pine nuts and currants in this everyday dish reflect its connection with the classic flavors of Iberian cooking. The Canarian stamp par excellence, however, is provided by the tomatoes, considered to be not only the most beautiful in the world but also the tastiest.


    12 oz chickpeas, soaked overnight
    16 almonds
    1/3 cup olive oil
    1 onion, finely chopped
    8 oz tomatoes, finely chopped
    2 tablespoons currants

    Delicioso! Regional Cooking of Spain
    Delicioso! Regional Cooking of Spain Bursting with the enticing and varied flavors of the seven culinary regions of Spain, this new cookbook by the most knowledgeable American expert on Spanish cuisine takes readers on a gastronomic journey filled with new discoveries. Over 400 recipes.


    Cover the chickpeas with water and cook on low heat.

    Meanwhile, crush the almonds and pine nuts in a mortar.

    Heat the oil in a skillet (frying pan) and saute the onion over low heat. When it starts to brown, add the mixture from the mortar, fry for 1 minutes, then add the tomatoes and currants. Continue cooking on low heat for 15 minutes.

    Add this mixture to the chickpeas, season with a little salt, then cook very slowly for about 1 hour, or until the chickpeas are tender. Serve.

    Recipe reprinted by permission of Weldon Russell. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 524 Fat: 26g Carbohydrates: 59g
    Cholesterol: 0mg Sodium: 27mg Protein: 18g
    Fiber: 17g % Cal. from Fat: 45% % Cal. from Carbs: 45%


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