Chicharos en Salsa de Almendras (Peas in Almond Sauce)
Ingredients
- 2 - 3 cups fresh or frozen peas
- 2 Tbs olive oil
- 1 slice white bread
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 cup blanched almonds
- 1/2 tsp hot red pepper flakes, or to taste
- 1/2 tsp oregano
- 1 tomato, peeled, seeded, and coarsely chopped
- 1 1/2 cups chicken or vegetable stock
- Salt and freshly ground pepper to taste
Preparation
Steam or boil the peas until tender. Drain thoroughly and set aside. Heat half the olive oil in a skillet over moderate heat and fry the bread until golden on both sides. Remove and drain on paper towels. Add the remaining oil to the skillet and saute the onion, garlic, almonds, and pepper flakes until the almonds are golden and the onion is tender but not brown. Meanwhile, combine the bread, oregano, tomato, and 1/2 cup (125 ml) of the stock in an electric blender and process until smooth. Add the bread mixture to the skillet along with the remaining stock and simmer uncovered for 15 minutes. Stir in the peas and cook 1 to 2 minutes, until the peas are heated through. Serves 4 to 6.
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