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Chickpea Stew

Chickpea Stew

Ingredients

  • 400 g cooked chickpeas
  • 2 large onions
  • 2 – 3 garlic cloves
  • 1 red belly pepper
  • 400 g pelati tomato
  • sea salt, pepper
  • 1 teaspoon paprika
  • 1 bay leaf
  • fresh parsley

Preparation

Soak chickpeas into cold water and leave overnight to swell. In the morning add pepper in grain and bay leaf and cook until soften. On little oil fry chopped onion until become translucent. Add red pepper chop into cubes, mashed garlic and pelati tomato. At the end add drained chickpeas, salt, pepper and paprika per taste. Add one glass of water to cover the content and cook on moderate temperature about 30 minutes occasionally stirring. Before the end off cooking sprinkle with chopped parsley and serve with cauliflower as a side dish.

Chickpea Stew

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