Chickpeas italienne
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dried chick peas, soaked |
| 1 | tablespoon | Olive oil |
| 1 | medium | Onion, chopped |
| 2 | eaches | Garlic cloves, crushed |
| 14 | ounces | Canned tomatoes, chopped |
| 1 | small | Can tomato paste |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Oregano |
| 1 | dash | Cinnamon |
| 2 | tablespoons | Parsley |
| Salt & pepper to taste | ||
Directions
Rinse chickpeas, place in fresh water & cook for 50 minutes or till tender.
Heat oil in large pot & saute onions & garlic for a few minutes. Add the tomatoes & tomato paste. Bring to a boil, lower heat & add the rest of the ingredients. Simmer for about 10 minutes or until the sauce has thickened.
Serve with mashed potatoes & green vegetables or pasta.
Posted by Mark Satterly in Intercook