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Sunday sofrito chickpeas
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4
Servings
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4 tbsp olive oil
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1 yellow onion
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1 red bell pepper
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salt
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Warm the oil in a wide pot over a low to medium heat. Add the onion and pepper with a pinch of salt and cook gently for
10 to 14 minutes
, stirring now and then, until both are soft and sweet but not coloured. If anything starts to stick, add a spoonful of water rather than turning up the heat.
(12 min)
12:00
A good sofrito takes patience. If the onion browns, the whole pot ends up tasting of fried onions.
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