Name Chick Peas with Tomatoes


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  • Serves: 4
  • Complexity: easy
  • kcal: Sin-free on Green, 7 1/2 Sins on Original
  • Origin: Middle East
Chick Peas with Tomatoes


  • Fry Light, for spraying
  • 113g/4 oz onion, chopped
  • 2 garlic cloves, crushed
  • 227g/8 oz potatoes, diced
  • 1/4 tsp ground cumin
  • 1 red pepper, deseeded & chopped
  • 170g/6 oz courgettes, sliced
  • 397g/14 oz can chopped tomatoes
  • 397g/14 oz can chick peas, drained
  • 1 level tbsp tomato puree
  • 1/4 tsp yeast extract
  • 2 tbsp cold water
  • 1 tbsp freshly chopped parsley
  • salt & ground black pepper

Spray a large non-stick saucepan with Fry Light, add the onion, garlic and potatoes and cook gently for 2 minutes. Add the cumin and cook for a further 1 minute. Stir in the peppers, courgettes, tomatoes, chick peas, tomato puree, yeast extract and cold water. Bring to the boil, cover and simmer for 20-25 minutes until the potatoes are tender. Stir in the parsley, seasoning to taste before serving.

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