| Cook Time | 10 minutes |
| Servings |
Ingredients
- 2 tablespoons Chickpeas (boiled)
- 1 piece Tomato
- 1 teaspoon Cilantro
- 1 tablespoon Green Onion
- Black pepper, salt ( to taste)
- 1 teaspoon olive oil
Ingredients
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Instructions
- Wash and dry the tomato with a paper towel. Cut into rings.
- Boil the chickpeas according to the instructions on the package. I've been doing this since tonight. Before cooking, soak the chickpeas in cold water for at least 4 hours. (Soaking reduces the cooking time of chickpeas and makes it softer.) Place the washed chickpeas in a pot of water at a ratio of 1:5, bring to a boil. Cook for 10 minutes over high heat, and then until cooked 50-60 minutes over low heat. Add salt at the end of cooking as it slows down the cooking process.
- Cilantro and onions finely chop.
- Spread on a plate of tomato rings, sprinkle with chickpeas, salt and pepper.
- Next, sprinkle with onion and cilantro, pour olive oil on top. Serve immediately. Bon appetit!
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