300g of cooked white beans (can or jar) drained and drained
300g of cooked chickpeas, rinsed and drained
2 spoonfuls of very chopped fresh parsley
1/4 cup of lemon juice
Spread the matacandil leaves on a salad bowl and replace them.
Put the oil in the heated wok and stir it to grease its walls well. Sauté the onion during 2 minutes, pour in the garlic and continue sautéing until the onion softens; put on your thyme and shave others 30 more seconds
Stir in the green beans and stir them 3 minutes until tender; add the white beans and chickpeas and stir them until they are hot. Splatter the sclatter and throw it over the salad-killer. Sprinkle with parsley and drizzle with lemon juice
Recipes easy to https://recetasdecocinafaciles.NET /