Chick Peas with Tomato Sauce by Mónica Navarro

by Mónica Navarro
Chick Peas with Tomato Sauce by Mónica Navarro



  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.


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