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Print Recipe
Chickpeas in Tomato Sauce for Winter Recipe
Chickpea lovers will definitely like this preparation, it is very tasty, satisfying and healthy. I was engaged in harvesting in the summer, when homemade vegetables are fragrant and juicy. If you liked the recipe, save it, because you will not have time to look back - autumn is on the threshold and you need to be engaged in harvesting! )) You can cook chickpeas in tomato sauce just to eat for lunch or dinner, in this case, exclude vinegar.
Course Snacks
Cuisine Estonian
Cook Time 70 minutes
Servings
Ingredients
Course Snacks
Cuisine Estonian
Cook Time 70 minutes
Servings
Ingredients
Instructions
  1. Prepare the ingredients for the snack. Chickpeas are listed boiled, not by weight, but by volume, equal to 700 gram cans. From spices, you can take Provencal herbs, cumin, dry dill, etc. Soak the chickpeas for at least 4-5 hours and cook until tender, focusing on the cooking instructions on the pack. To prepare the billet, fill a jar with boiled chickpeas, with a volume of 700 ml.
    Prepare the ingredients for the snack. Chickpeas are listed boiled, not by weight, but by volume, equal to 700 gram cans.
From spices, you can take Provencal herbs, cumin, dry dill, etc. Soak the chickpeas for at least 4-5 hours and cook until tender, focusing on the cooking instructions on the pack.
To prepare the billet, fill a jar with boiled chickpeas, with a volume of 700 ml.
  2. Grate the zucchini, chop the onion in a blender and send them to a cauldron with oil to fry for 10 minutes. If the zucchini is old, then cut off the skin and remove the seeds. While the zucchini is being fried, chop the tomatoes and peppers with a blender and, after the specified time, put them in a cauldron. After boiling, simmer all together for another 15 minutes. Add the boiled chickpeas, spices and cook for 40 minutes. 10 minutes before cooking, put the garlic squeezed through the press and pour in the vinegar. Attention! Add salt-sugar-vinegar to taste, because the juiciness and size of vegetables can be different.
    Grate the zucchini, chop the onion in a blender and send them to a cauldron with oil to fry for 10 minutes. If the zucchini is old, then cut off the skin and remove the seeds.
While the zucchini is being fried, chop the tomatoes and peppers with a blender and, after the specified time, put them in a cauldron. After boiling, simmer all together for another 15 minutes.
Add the boiled chickpeas, spices and cook for 40 minutes. 10 minutes before cooking, put the garlic squeezed through the press and pour in the vinegar.
Attention! Add salt-sugar-vinegar to taste, because the juiciness and size of vegetables can be different.
  3. Posterize the jars and lids. Spread the chickpeas directly from the cauldron hot in the jars. Turn it over on the lid and wrap it up until it cools completely. From this amount of ingredients, two 650 ml cans and a sample pialka were obtained.The billet is well worth it in the apartment in the pantry. I've never had a swollen lid.
    Posterize the jars and lids. Spread the chickpeas directly from the cauldron hot in the jars. Turn it over on the lid and wrap it up until it cools completely.
From this amount of ingredients, two 650 ml cans and a sample pialka were obtained.The billet is well worth it in the apartment in the pantry. I've never had a swollen lid.
  4. Chickpeas in tomato sauce can be eaten both hot and cold. This is a side dish, and an independent dish, and a salad. You can make soup or stew with it.
    Chickpeas in tomato sauce can be eaten both hot and cold. This is a side dish, and an independent dish, and a salad. You can make soup or stew with it.

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