and Gina Fraser - Perth, Western Australia
Soak chickpeas overnight.
- 2 cups chickpeas, dried
- 1 tin of peeled tomatoes, liquidised
- 3 medium onions
- 2 cloves garlic
- 1 tbsp vegetable oil or vegetable margarine
- 1 tbsp wholemeal plain flour or corn flour
- half cup chopped fresh parsley
- salt and pepper to taste
Cook until soft. Saute onion, garlic until onion is transparent.
Add tomatoes, salt and pepper to the pan.
Cook on low heat for 10 minutes.
Thicken with flour.
Combine with chickpeas and cook for another 10 minutes, having
strained the chickpeas first.
Remove from the heat and add the parsley.
May be served hot with other cooked vegetables or cold with salad.