Chick Peas with Tomato Sauce by Mónica Navarro

by Mónica Navarro
Chick Peas with Tomato Sauce by Mónica Navarro

Ingredients:

Preparation:

  1. Drain and wash cooked chick peas.
  2. Cut broccoli into florettes.
  3. Thinly slice red onion.
  4. Steam the broccoli just al dente, add the onion for the last 2 minutes of cooking.
  5. Let cool to room temperature.
  6. Mix vegetables and chickpeas with several tablespoons of Tomato & Italian Olive Sauce.
  7. Store in an airtight container in the refrigerator 5-7 days.

Note: Also try with our other tomato sauces such as Organic Tomato & Porcini Mushroom Sauce or Organic Puttanesca Sauce.

Subscribe

Sign up for delicious recipes, exclusive offsers, original stories, activism awareness & much more.

Your Shopping Cart

No products in the cart.

This site is registered on wpml.org as a development site.