Today we bring you a very cool recipe for summer, perfect for eating anywhere. We had some chickpeas over the weekend, and along with the vegetables that we had in the fridge, we have a delicious and very nutritious dish.
Ingredients for 2 servings:
- 3.5 oz of chickpeas
- 1/2 zucchini
- 1/3 red pepper
- 1/3 green pepper
- 1/2 onion
- 1/2 leek
- 3 tomatoes
- Olive oil
- Salt
- Black pepper
Recipe:
- Soak the chickpeas in water the night before.
- Cook the chickpeas in water with a pinch of salt until soft.
- Wash all the vegetables.
- Peel the onion, zucchini and leeks and cut them into squares.
- Cut the peppers in the same way.
- Wash the tomatoes and grind well with the blender.
- In a large pan with a little oil, fry all the vegetables together with the crushed tomatoes until they are soft and the tomato water has evaporated.
- When they are at their point, add the chickpeas and fry all together for five more minutes, stirring continuously to mix the ingredients well.
Bon appétit!
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