INGREDIENTS
For the Chickpeas:
To serve:
- homemade hummus - extra virgin olive oil
- chopped parsley/coriander/chives
- pine nuts to taste - Bono bread
- 2 tablespoons of olive oil
- 200g of cherry tomatoes
- 1 red pepper
- 1 jar of 400g of peeled tomatoes - 700g of previously cooked chickpeas
- Salt, pepper, smoked paprika, chilli to taste
To serve:
- homemade hummus - extra virgin olive oil
- chopped parsley/coriander/chives
- pine nuts to taste - Bono bread
PROCEDURE
1. Cook the vegetables: Slice the pepper and the cherry tomatoes and cook them in a pan with the extra virgin olive oil, chilli pepper and spices.
2. When the vegetables are well cooked and lightly toasted, add the previously cooked chickpeas and the peeled tomatoes, crush them with a ladle and cook for another 20 minutes.
3. Complete by pouring the hummus, a drizzle of extra virgin olive oil and sprinkle with pine nuts and parsley (or other herbs of your choice).
Serve hot with bread.
2. When the vegetables are well cooked and lightly toasted, add the previously cooked chickpeas and the peeled tomatoes, crush them with a ladle and cook for another 20 minutes.
3. Complete by pouring the hummus, a drizzle of extra virgin olive oil and sprinkle with pine nuts and parsley (or other herbs of your choice).
Serve hot with bread.
