Chickpeas in a smokey tomato sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 191.5
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 437.6 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 8.0 g
- Protein: 5.0 g
View full nutritional breakdown of Chickpeas in a smokey tomato sauce calories by ingredient
Introduction
For this recipe I used a slightly unusual spice – smoked paprika. If you have never used it before it different to normal paprika, which has quite a mild but warm taste – smoked paprika is generally hot as well as smoked. So use with caution!This is a really simple recipe and will take only about 5 minutes work to prepare the ingredients – the rest of time is cooking time. For this recipe I used a slightly unusual spice – smoked paprika. If you have never used it before it different to normal paprika, which has quite a mild but warm taste – smoked paprika is generally hot as well as smoked. So use with caution!
This is a really simple recipe and will take only about 5 minutes work to prepare the ingredients – the rest of time is cooking time.
Number of Servings: 4
Ingredients
-
1 onion finely chopped
2 garlic cloves, finely chopped
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon dried rosemary
1 teaspoon dried parsley
2 x 400g cans chopped tomatoes
2 x large apples, peeled, cored and diced
1 400g can chick peas (garbanzo beans)
salt and pepper to taste.
Tips
Serve with linguine or other pasta, or chunks of bread or rice.
Directions
Method
1. Heat olive oil in large pan. Add onions and garlic, and fry on a low heat until soft and translucent.
2. Add smoked paprika and stir in. Add rosemary and parsley and stir.
3. Add tinned tomatoes and heat until boiling. Turn down to a low simmer and cook for 20 minutes, stirring occasionally.
4. Add apples and chick peas and cook for 5 minutes, so apples still are slightly firm.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TKA54321.
1. Heat olive oil in large pan. Add onions and garlic, and fry on a low heat until soft and translucent.
2. Add smoked paprika and stir in. Add rosemary and parsley and stir.
3. Add tinned tomatoes and heat until boiling. Turn down to a low simmer and cook for 20 minutes, stirring occasionally.
4. Add apples and chick peas and cook for 5 minutes, so apples still are slightly firm.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TKA54321.