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Chick peas in spanish sauce

Yield: 2 servings

227 1/2 g Chick peas (dried) or 1/2 Garlic clove      400 g Chick peas (canned) 1 tb Olive oil
1/2 Green pepper 1/2 tb Chopped parsley      1/2 Red pepper 1/2 ts Sea salt
1/2 Green chilli 227 1/2 g Tomatoes      1/2 Onion

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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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More