Chickpea and Tomato Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g canned chickpeas, drained
- 50 g tomato (s), dried in oil
- 200 g date tomato (s)
- 4 stalks parsley
- 1 onion (s)
- 1 clove garlic
- 15 g pine nuts
- 25 g parmesan cheese
- salt and pepper
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Toast the pine nuts in a pan without oil. Chop the onion, garlic, tomatoes and sun-dried tomatoes and fry them with the chickpeas in the pan with the pine nuts. Cut the parsley into small pieces, mix in and season the pan with the spices to taste.
- Arrange with parmesan and serve.
- I tracked the foods I used and got the following macronutrients and calories for the full amount:
- Carbohydrates: 45 g
- Protein: 25 g
- Fat: 25 g
- Calories: 550
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