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

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