Chick Peas in Spanish Sauce
Yield
2 servingsPrep
10 minCook
35 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chickpeas (garbanzo beans)
|
|
| ½ | each |
green bell peppers
|
|
| ½ | each |
sweet red bell peppers
|
|
| ½ | each |
green chili peppers
|
*
|
| ½ | each |
onions
|
|
| ½ | each |
garlic cloves
|
|
| 1 | tablespoon |
olive oil
|
|
| ½ | tablespoon |
parsley leaves
chopped |
|
| 1 | cup |
tomatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chickpeas (garbanzo beans)
|
|
| 0.5 | each |
green bell peppers
|
|
| 0.5 | each |
sweet red bell peppers
|
|
| 0.5 | each |
green chili peppers
|
*
|
| 0.5 | each |
onions
|
|
| 0.5 | each |
garlic cloves
|
|
| 15 | ml |
olive oil
|
|
| 7.5 | ml |
parsley leaves
chopped |
|
| 237 | ml |
tomatoes
|
|
Directions
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 Combine this with the cooked chick peas and serve.
