| Servings |
Ingredients
- 250 ml Chickpeas
- 1 piece Onion
- 2 cloves Garlic
- 3/4 glass Olives
- 70 gram Tomato paste
- 1/2 tsp parika sweet
- 1-2 pieces Bay leaf
- 1/4 tsp Black pepper
- 1/4 tsp Thyme
- 1 tsp Salt
- 1/2 tsp Basil
- 2 tbsp Olive oil
- 150 ml Decoction (chickpea)
- 1/2 pieces Lemon
Ingredients
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Instructions
- Soak the chickpeas overnight in cold water. Then rinse a couple of times, transfer to a saucepan, pour water, add salt (1 tsp) and cook until tender, about 1 hour. Then separately drain the chickpea broth 150 ml., the rest of the contents of the pan to throw in a colander.
- Peel the onion and garlic, wash, cut into cubes, and fry in olive oil until golden brown.
- Add chickpeas, fry for 2-3 minutes.
- Then pour in the chickpea broth, add tomato paste, ground pepper, paprika, thyme, basil, bay leaf. Mix well and simmer for 10-15 minutes. under the lid.
- Then add the chopped olives and simmer for another 3-5 minutes.
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