With all the canning and bread baking today I didn't have time for an elaborate dinner. This dish was served over bow-tie pasta and topped with grated Romano cheese. Fast, easy and filling I turn to chick peas when I realise it is 5 PM and I haven't started dinner. If you're thinking I do a lot of chickpea dishes, you're correct.
You Will Need:
1 small tin of chick peas, drained and rinsed
10 Greek olives, chopped
¼ cup roasted red pepper, chopped
1 large sweet onion, chopped
1 large garlic clove, minced
½ teaspoon fresh rosemary, chopped
1 teaspoon dried thyme
1-teaspoon marjoram (dried)
1 tablespoon chopped parsley
3 carrots, match-sticked
Olive oil
Heat a large frying pan and add a couple tablespoons of olive oil over medium heat. Add the carrots, onions and garlic. Cook until softened, but not soft. Add everything else and more oil if needed to keep it from sticking and cook until everything is quite soft. Serve tossed with cooked pasta.
You Will Need:
1 small tin of chick peas, drained and rinsed
10 Greek olives, chopped
¼ cup roasted red pepper, chopped
1 large sweet onion, chopped
1 large garlic clove, minced
½ teaspoon fresh rosemary, chopped
1 teaspoon dried thyme
1-teaspoon marjoram (dried)
1 tablespoon chopped parsley
3 carrots, match-sticked
Olive oil
Heat a large frying pan and add a couple tablespoons of olive oil over medium heat. Add the carrots, onions and garlic. Cook until softened, but not soft. Add everything else and more oil if needed to keep it from sticking and cook until everything is quite soft. Serve tossed with cooked pasta.
No comments:
Post a Comment