Ingredients
- 1/2 green pepper
- 1/2 pepper (red)
- 1/2 green chilli
- 1/2 onion
- 1/2 garlic clove
- 627 1/2 g chick peas
- 227 1/2 g tomatoes
- 1 tb olive oil
- 1/2 tb parsley (chopped)
- 1/2 ts sea salt
peppers, onion and garlic in the olive oil for a few minutes. 3. Add the parsley, tomatoes and salt and cook on a low heat for about half an hour, stirring, occasionally, until te omtos are pulped. 4. Combine this with the cooked chick peas and serve, either with rice orpoates [K ~-GEcho 1.00 * Origin: Cassiopeia, herry Hinton, Cambridgeshire, 0223 563333 (2:258/101)
