Tomato and Chickpea Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 5 medium tomato (s), e.g., Roma
- 1 can chickpeas, drained weight 240 g
- 1 medium onion (s)
- 5 tablespoon desiccated coconut
- 2 teaspoons, leveled cumin
- salt and pepper
- 1 tablespoon olive oil
- 0.5 ½ cup vegetable stock (approx. 100 - 125 ml)
Print Recipe
Pin Recipe Instructions
- Drain the chickpeas. Cut the onion into small pieces. Wash and dice the tomatoes.
- Heat the oil in a high pan, add the onions and allow to translate. Then add the tomatoes with the vegetable stock and simmer over medium heat for a good 5 minutes. After three minutes add the desiccated coconut and cumin. Finally, add the chickpeas to the pan and heat them briefly, then season with salt and pepper.
- This goes well with rice, short noodles such as B. Farfalle also work.
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