Mediterranean saucy chick peas


For best results use home soaked and cooked chickpeas

1 large onion (finely chopped)

Low fat cooking spray

3 cloves garlic (minced)

1.5 teaspoon dill (dried)

½ teaspoon cumin

¼ teaspoon cinnamon

1 teaspoon oregano

1 teaspoon thyme

2 tablespoons tomato paste

1 veg stock cube (or 1 teaspoon bouillon)

1 pint of water

In large frying pan fry the onion until translucent in the low fat cooking spray for approximately 5-7 minutes.

Add the herbs and spices and tomato paste and sauté for 2 minutes to gently cook the paste.

Add the chickpeas and stir well to incorporate

Add the water and turn the heat down to a simmer. Simmer for approximately 35-40 minutes until desired saucy consistency is achieved.

Serve with pitas, greens, hummus and salad

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One thought on “Mediterranean saucy chick peas

  1. blend leftovers of this stew so partially pureed but with some semi mushed chickpeas ad a couple of cloves of gralic minced, a tablespoon soy sauce, a 1/2 cup of breadcrumbs and a 1/2 cup viutal wheat gluten flour. mix into a dough adding more water if needed. Press into a loaf tin and bake for 1hr to 1hr 30mins on gas mark 6 voila chicpea loaf to serve with lemon roast potatoes, greens and a red wine gravy

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