Today we come with another idea to eat legumes with vegetables. Chickpeas cooked with vegetables and a homemade tomato sauce that makes the difference.
They take just a few minutes to prepare and are perfect to drink at any time. We can also take advantage of the leftover vegetables that we have because with chickpeas and tomatoes everything goes well.
400 g of cooked chickpeas
200 g of homemade fried tomato
2 tablespoons extra virgin olive oil
1 onion, chopped brunoise (in small squares)
2 cloves of garlic finely chopped
1 chopped bell pepper
1/2 teaspoon cumin powder
1 teaspoon coriander powder
chopped fresh parsley
1 teaspoon Tabasco
salt and pepper to taste)
Heat the oil over medium heat in a Bra Efficient Duo pan.
Add the chopped onions, bell pepper and garlic and sauté for 5-10 minutes until the vegetables are tender.
Add the fried and drained tomatoes along with the spices and fresh herbs and let sauté for a couple of minutes, covering with the duo pan.
Add the rinsed cooked chickpeas and cook over low heat for another 5 minutes until everything is well integrated and the tomato has the flavor of the spices. We rectify salt.
Make 3 holes on the chickpeas and place the eggs on top. We add a point of salt. We put the other Duo pan and cover. Let cook for about 6-7 minutes until the eggs are set.
Once the eggs are ready, remove from heat, and decorate with a little chopped parsley.