Stewed tomatoes with chick peas

Yield: 4 Servings

Measure Ingredient
2 pounds Fresh tomatoes (4 large)
2 tablespoons Olive oil
1½ cup Chopped onion
2 teaspoons Crushed garlic
1¼ teaspoon Salt
¾ teaspoon Thyme leaves; crushed
½ teaspoon Sugar
¼ teaspoon Black pepper
1 can (19-oz) chick peas; drained, rinsed
⅓ cup Chopped fresh parsley

Use tomatoes held at room temperature until fully ripe. Core and coarsely chop tomatoes. In a large skillet heat oil until hot. Add onions and garlic; cook and stir until tender, about 4 minutes. Stir in salt, thyme, sugar, black pepper and tomatoes. Cook, uncovered, until tomatoes are softened, about 10 minutes, stirring occasionally. Add chick peas; cook until sauce thickens, about 5 minutes longer. Stir in parsley. Yields 4-6 servings.


From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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