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Chickpeas Italienne

Yield: 4 Servings

Ingredients and directions for this recipe

1 1/2 c Dried chick peas, soaked*
1 tb Olive oil
1 md Onion, chopped
2 ea Garlic cloves, crushed
14 oz Canned tomatoes, chopped**
1 sm Can tomato paste
1 ts Basil
1 ts Oregano
1 ds Cinnamon
2 tb Parsley
Salt & pepper to taste

Rinse chickpeas, place in fresh water & cook for 50 minutes or till
tender. Heat oil in large pot & saute onions & garlic for a few
minutes. Add the tomatoes & tomato paste. Bring to a boil, lower
heat & add the rest of the ingredients. Simmer for about 10 minutes
or until the sauce has thickened. Serve with mashed potatoes & green
vegetables or pasta or rice. * Or substitute one large can of
chickpeas, rinse well before using. ** Or use one pound of fresh
tomatoes, diced

See also:
Previous recipe Chickpeas In The Style Of Rome (ceci Al Garofalo)
Next recipe Chickpeas Plus (jewish Side Dish)

Or try one of these recipes:
Gentleman Jack Country Pork Ribs
Roasted Snapper With Tomato Relish