Chick peas in spanish sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 227½ | gram | Chick peas (dried) or |
| 400 | grams | Chick peas (canned) |
| ½ | Green pepper | |
| ½ | Red pepper | |
| ½ | Green chilli | |
| ½ | Onion | |
| ½ | Garlic clove | |
| 1 | tablespoon | Olive oil |
| ½ | tablespoon | Chopped parsley |
| ½ | teaspoon | Sea salt |
| 227½ | gram | Tomatoes |
Directions
Chop the peppers, onions, garlic and tomatoes. Lightly fry the peppers, onion and garlic in the olive oil for a few minutes. Add the parsley, tomatoes and salt and cook on a low heat for about half an hour, stirring, occasionally, until the tomatoes are pulped.
Combine this with the cooked chick peas and serve, either with rice or potatoes.
Posted by Kaz Glover in Intercook