Saturday, April 17, 2010

Chickpeas Italiano

1 tb Vegetable oil + 1 tsp
1 1/2 c Onions; chopped in large chunks
1 1/2 c Green pepper; chopped in large chunks
2 Garlic cloves; finely chopped
1 lb Chick peas, canned; rinsed, drained
1 lb Tomatoes, canned, undrained; chopped
8 oz Tomato sauce, salt free or regular
1/2 ts Oregano
1/2 ts Basil


Heat oil in a large nonstick skillet over medium heat. Add onions, green pepper and garlic. Cook until onions are lightly browned, 10 to 15 minutes.

Add remaining ingredients, mixing well. Cover, reduce heat to low, and cook 20 minutes.

Spoon over noodles or rice.

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