Ingredients
- 1 & 1/2 cups dried chick peas (soaked overnight)
- 1 medium red onion, sliced
- 1 teaspoon Mitsides Tomato Paste
- 1/2 can Mitsides Chopped Peeled Tomatoes
- 1/4 cup Mitsides Passata
- 1 fresh tomato, sliced
- 2 medium cloves of garlic, sliced
- 1/2 dry chilli (1 whole chilli for spicy)
- 1 dry bay leaf
- 2 fresh sprigs of thyme
- 1 pinch sugar
- salt & pepper to taste
- olive oil for coating the bottom of your cast iron pot
- 1 & 1/2 cups of the broth in which the chick peas are boiled
Method
1. Discard the chickpea soaking water. Boil the chick peas for twenty minutes.
2. Preheat the oven to 175C. In a large cast iron pan, drizzle olive oil to coat the bottom. Using a slotted spoon, transfer the chick peas into the pot.
3. Add your tomato paste, crushed tomatoes, passata, bay leaf, garlic, thyme, chili, sugar, and salt and pepper. Scatter the sliced red onion and tomato on top.
4. Cover with the pot with a lid and place in the oven for 1 & 1/2 hours or until done. They are done when they are soft and not crunchy when eaten.
Discover More Recipes
Prep Time: 45min
Original Spaghetti alla bolognese
Prep Time: 20min
Crispy Semolina Veggie Pancakes
Prep Time: 40min
Arabic style lamb flatbread with yogurt
Prep Time: 30min
Greek Meatballs and Rice
Prep Time: 30min
Mushroom Tortellini with pumpkin
Prep Time: 15min
Creamy Salmon and Rice
Prep Time: 40min
Easy Fish and mash
Prep Time: 45min
Vegetarian Rolo (meatloaf)
Prep Time: 30min
Quiche with Veggies
Prep Time: 15min
Bulgur with chicken and chickpeas
Prep Time: 20min
Orzo & Beef Casserole
Prep Time: 20min
Creamy Chicken and Mushroom Orzo
Share this recipe
Facebook
Twitter
LinkedIn
Pinterest
