2 cans or 425g bottles of cooked chickpeas, drained and rinsed
1 200g can of red pepper
1 cup chopped fresh parsley
Heat the oil in a saucepan and saute the onion over a gentle heat 4 o 5 minutes, or until it's soft. Add the garlic and spices and spread everything 1-2 more minutes, Then put the chopped tomato and crushed, chickpeas and pepper in strips.
When it starts to boil, lower the heat and let some cook 15 minutes. Season with salt and freshly ground pepper, add the parsley, stir everything well and serve with crispy bread.
Recipes easy to https://recetasdecocinafaciles.NET /