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


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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