Chick Peas with Tomatoes
Ingredients
- 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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