Chick Peas In Spanish Sauce

Chop the peppers, onions, garlic and tomatoes. Lightly fry the peppers, onion and garlic in the olive oil for a few minutes. Add the parsley, tomatoes and salt and cook on a low heat for about half an hour, stirring, occasionally, until the tomatoes are pulped. Combine this with the cooked chick peas and serve, either with rice or potatoes. Posted by Kaz Glover in Intercook —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008