| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Spanish | Spanish, Vegetables, Vegetarian | 2 | Servings |
INGREDIENTS
| 227 1/2 | g | Chick peas, dried or |
| 400 | g | Chick peas, canned |
| 1/2 | Green pepper | |
| 1/2 | Red pepper | |
| 1/2 | Green chilli | |
| 1/2 | Onion | |
| 1/2 | Garlic clove | |
| 1 | T | Olive oil |
| 1/2 | T | Chopped parsley |
| 1/2 | t | Sea salt |
| 227 1/2 | g | Tomatoes |
INSTRUCTIONS
Chop the peppers, onions, garlic and tomatoes. 2. Lightly fry the peppers, onion and garlic in the olive oil for a few minutes. 3. Add the parsley, tomatoes and salt and cook on a low heat for about half an hour, stirring, occasionally, until te omtos are pulped. 4. Combine this with the cooked chick peas and serve, either with rice orpoates [K ~-- GEcho 1.00 * Origin: Cassiopeia, herry Hinton, Cambridgeshire, 0223 563333 (2:258/101) From: Kaz Glover To: Mark Satterly Msg #237, Jun-20-93 09:26:00 Subject: thanks Hi Mark, > recipes you posted. They sound good. Good-o. Do you like Thai food BTW? Just got a wonderful cook book full of it :- )
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Nutrition (calculated from recipe ingredients)
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Calories: 388
Calories From Fat: 114
Total Fat: 13.3g
Cholesterol: 0mg
Sodium: 1381.2mg
Potassium: 858.7mg
Carbohydrates: 54.1g
Fiber: 16.9g
Sugar: 6.4g
Protein: 17.4g