| Servings |
Ingredients
- 80 gram Chickpeas (boiled)
- 200 gram Brussels sprouts
- 1 piece Bulgarian pepper
- 1 clove Garlic
- 2 tbsp Tomato paste
- Cherry tomatoes
- 2 tbsp Green peas
- The mixture of peppers
- Lemon to taste
- 1 tbsp Olive oil
Ingredients
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Instructions
- I have pre-prepared chickpeas, cooked according to the instructions on the package.
- In the oil, fry the chickpeas with bell pepper and chopped garlic.
- Dilute the tomato paste in 300 ml of water, add a mixture of peppers to taste and, if necessary, salt.
- Pour the tomato paste over the chickpeas, put the cabbage, bring to a low boil and simmer for 15 minutes, if the water is too boiled, and the gravy is too thick,then you can add water. Then add the cherry tomatoes and peas. Simmer for another 5 minutes.
- Serve warm with lemon slices.
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