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Print Recipe
Chickpeas in Tomato Sauce with Brussels Sprouts Recipe
A bright, rich, lean dish of chickpeas, tomatoes and Brussels sprouts! Delicious in a warm form with lemon slices.
Instructions
  1. I have pre-prepared chickpeas, cooked according to the instructions on the package.
    I have pre-prepared chickpeas, cooked according to the instructions on the package.
  2. In the oil, fry the chickpeas with bell pepper and chopped garlic.
    In the oil, fry the chickpeas with bell pepper and chopped garlic.
  3. Dilute the tomato paste in 300 ml of water, add a mixture of peppers to taste and, if necessary, salt.
    Dilute the tomato paste in 300 ml of water, add a mixture of peppers to taste and, if necessary, salt.
  4. 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.
    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.
  5. Serve warm with lemon slices.
    Serve warm with lemon slices.

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