Chick peas in spanish sauce

Yield: 2 servings

Measure Ingredient
227½ gram Chick peas (dried) or
400 grams Chick peas (canned)
½ \N Green pepper
½ \N Red pepper
½ \N Green chilli
½ \N Onion
½ \N Garlic clove
1 tablespoon Olive oil
½ tablespoon Chopped parsley
½ teaspoon Sea salt
227½ gram Tomatoes

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

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