Chickpeas in Sherried Onion Sauce

Tastes even better if you let it sit for half and hour. From the Tapas section in a supermarket handout.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 1⁄4 cup extra virgin olive oil
• 6  cups  thinly slice onions
• 2  garlic cloves, minced
• 1⁄4 teaspoon paprika
• 1  cup cherries or 1  cup grape tomatoes, halved
• 1⁄4 cup  pale dry sherry
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 2  tablespoons fresh parsley

Directions

1. In a large, nonstick skillet, heat oil over medium heat. Add onions and cook, stirring, until onions are soft and golden, about 20 minutes.
2. Add garlic, paprika, and cook for an additional 30 seconds. Add tomatoes and cook until they soften and give up their juice, about 2 minutes. Add sherry, stir to combine, cook until flavors have mingled, about 1-2 minutes. Add chickpeas, stir, cover pan, cook until chickpeas are warmed through, about 2 minutes. Add salt, pepper, and parsley. Stir to combine and serve either hot, warm, or at room temperature.