2 servings
227 1/2 g Chick peas (dried) or
400 g Chick peas (canned)
1/2 Green pepper
1/2 Red pepper
1/2 Green chilli
1/2 Onion
1/2 Garlic clove
1 tb Olive oil
1/2 tb Chopped parsley
1/2 ts Sea salt
227 1/2 g Tomatoes
1. Chop the peppers, onions, garlic and tomatoes. 2. Lightly fry the
peppers, onion and garlic in the olive oil for a
few minutes. 3. Add the parsley, tomatoes and salt and cook on a
low heat for about
half an hour, stirring, occasionally, until the tomatoes are
pulped. 4. Combine this with the cooked chick peas and serve, either
with rice
or potatoes.
