This vegan, gluten-free and allergen-free side dish of stewed tomatoes and garbanzo beans made with onions and canned tomatoes is sure to tantalize any palate.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 28 mins – easy
🍽 8 servings – 198 kcal per serving
|
Serving
236g |
Fat
5g |
Sat. fat
0g |
Sodium
362mg |
|
Carbs
31g |
Fibers
9g |
Sugars
8g |
Proteins
9g |
INGREDIENTS
- ¼ tsp salt
- 1 tbsp olive oil
- 1½ cup onions
- 2 cloves garlic
- 32 oz chickpeas
- 28 oz canned tomatoes
- An eighth tsp ground white pepper
TOOLS
- 1 knife
- 1 colander
- 1 saucepan
- 1 wooden spoon
- 1 lid
- 8 platters
STEPS
Peel and slice onions. Then, peel and mince garlic.
Rinse and drain chickpeas in a colander.
Heat olive oil in a saucepan. Stir in onions and garlic with a wooden spoon. Cook for 7 minutes, then transfer drained chickpeas and canned tomatoes to the saucepan. Season with ground white pepper and a quarter tsp of salt, then stir for 2 minutes. Cover the saucepan with a lid and let it simmer on low heat for 10 minutes. Take off the lid, turn off the heat, and serve stewed tomatoes and garbanzo beans in platters.
It’s ready to be served !
