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Chickpeas in Sherried Onion Sauce

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Servings: Serves 12

Cook Time: 26 minutes

Prep Time: 35 minutes


1/4 cup Extra virgin olive oil
3 each Large Onions, peeld, quartered and thinly sliced
2 each Cloves garlic, minced
1/4 teaspoon Paprika
1/2 pt Cherry tomatoes, halved
1/4 cup Dry sherry
30 oz Chickpeas, canned, drained and rinsed
1/2 teaspoon Salt
1/2 teaspoon Black pepper, freshly ground
2 tablespoon Chopped fresh parsley


1. In a large nonstick skillet, heat olive oil over medium-high heat until it shimmers. Add onions, adjust heat to medium-low, and cook, stirring frequently, until onions are soft and pale gold, about 20 minutes.
2. Add garlic and paprika and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until they soften and give up some of their juice, about 2 minutes. Add sherry, stir to combine, and cook until flavors have blended, about 1 1/2 minutes. Add chickpeas, stir to combine, cover pan, and cook until chickpeas are warmed through, about 2 minutes. Add salt, pepper, and parsley, stir to combine, and serve hot, warm, or at room temperature.
Source: Hannaford fresh Magazine, May - June 2008

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 120 kcal (6%)
Calories from Fat 54
Total Fat 6 g (9%)
Saturated Fat 1 g (3%)
Cholesterol 0 n/a
Sodium 210 mg (9%)
Total Carbohydrates 15 g (5%)
Dietary Fiber 4 g (16%)
Protein 4 g (7%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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