- 1 tablespoon [15 mL] olive oil
- 1 large onion, quartered
- 2 garlic cloves, minced
- 1 [28-ounce / 796-mL] can chick peas, drained
- 1 1/2 cups [375 mL] canned tomatoes, cut up
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
- 1/2 teaspoon [2.5 mL] thyme
- 1/4 teaspoon [1 mL] Cayenne
- 1 bay leaf
- Freshly chopped parsley, to garnish [optional]
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- Into a large casserole, heat olive oil over medium-high heat.
- Cook onion and garlic for 5 minutes, until soft.
- Add chick peas; cook for 3 to 4 minutes more.
- Mix in tomatoes, salt, pepper, thyme, Cayenne and bay leaf.
- Cook over low heat for approximately 25 minutes.
- Serve, garnished or not with chopped parsley.
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