Name: No-tomato Romesco Sauce
Prep time: 10 min
Cook time: 25 min
Yield: 4 Servings
Ingredients: 3 cups red bell peppers, diced; 1 small hot pepper, seeded and chopped or hot pepper flakes (optional); 1 cup onion, diced; 1/4 cup olive oil; 1 cup canned chickpeas, rinsed and drained; 1/4 cup almonds, ground or sliced; 3 cloves garlic, chopped; 3 tablespoons wine vinegar; 2 teaspoons smoked paprika; 2 teaspoons dried oregano; 1 teaspoon ground fennel seeds (optional); 1 teaspoon garlic powder; 1/2 cup water; 1/4 cup grated Parmesan; Freshly ground black pepper; Fresh basil to taste

Ingredients

Adjust Servings:

	3 cups red bell peppers, diced
	1 small hot pepper, seeded and chopped or hot pepper flakes (optional)
	1 cup onion, diced
	1/4 cup olive oil

	1 cup canned chickpeas, rinsed and drained
	1/4 cup almonds, ground or sliced
	3 cloves garlic, chopped
	3 tablespoons wine vinegar
	2 teaspoons smoked paprika
	2 teaspoons dried oregano
	1 teaspoon ground fennel seeds (optional)
	1 teaspoon garlic powder

	1/2 cup water
	1/4 cup grated Parmesan
	Freshly ground black pepper
	Fresh basil to taste

Nutrient Analysis
PER SERVING: 1/4 of recipe
Calories	302 Kcal
Protein	8 g
Carbohydrates	26 g
Fibre	6 g
Sugars	9 g
Total Fat	20 g
Saturated Fat	3 g
Cholesterol	4 mg
Sodium	175 mg
Potassium	458 mg
Phosphorus	152 mg

No-tomato Romesco Sauce:
Downloadable/printer-friendly version

Note: To make it a complete meal, add one cup of cooked pasta and one of these protein options per serving.
Adjust amount to meet your protein needs.
• 30 g bocconcini cheese (5 g protein)
• 1 cup chickpeas (10 g protein)
• 1/2 cup cooked chicken (20 g protein)

YIELD: 900 ml

Ingredients

3 cups red bell peppers, diced
1 small hot pepper, seeded and chopped or hot pepper flakes (optional)
1 cup onion, diced
1/4 cup olive oil
1 cup canned chickpeas, rinsed and drained
1/4 cup almonds, ground or sliced
3 cloves garlic, chopped
3 tablespoons wine vinegar
2 teaspoons smoked paprika
2 teaspoons dried oregano
1 teaspoon ground fennel seeds (optional)
1 teaspoon garlic powder
1/2 cup water
1/4 cup grated Parmesan
Freshly ground black pepper
Fresh basil to taste

Preparation

1 Done	In a large high-sided non-stick skillet over medium-high heat, sauté the peppers and onion in the olive oil for about 10 minutes until tender.
2 Done	Add the chickpeas, almonds, garlic, vinegar, and spices. Over medium heat, cook another 8 minutes to brown the ingredients, stirring frequently.
3 Done	Add the water and Parmesan, scraping to deglaze the bottom of the pan. Add another 1/4 cup water if sauce is too thick. Let cool for a few minutes. Season with black pepper.
4 Done	Using a blender, purée all the ingredients until smooth. Add more water if needed.
5 Done	Serve over pasta or with bread. Try it as a pizza sauce.