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Pan of chickpeas the side dish you don’t expect, try it now and it will be your excellent first course without pasta or a welcome side dish.
Pan of chickpeas, a dish made entirely of legumes to give our body an incredible benefit. Chickpeas, as well as other legumes (beans, lentils, peas, broad beans) are very full of nutrients and rich in fiber therefore they help our body keep fit by helping us too in intestinal transit. Especially for those who have problems in this regard, they are effective. It should be kept in mind that some people cannot take them because they cause intestinal disturbances, in which case you can try peeled legumes.
An attempt never hurts. Returning to our recipe, the pan of chickpeas is delicious and can be used both as a substitute for pasta, therefore enjoyed alone, and as an accompaniment to a second course, such as meat, chicken, turkey, etc. Chickpeas are also very good in salads, but for this one I’ll propose a delicious recipe later.
Pan of chickpeas
The chickpea pan is also a perfect solution for those who want to keep fit, dietary without adding too much seasoning and with few calories.
Ingredients
- 250 g canned chickpeas
- olive oil
- salt
- pepper
- rosemary
- 1 onion
- garlic
- 200 ml tomato pulp
- 10 g tomato paste
Pan of chickpeas the side dish you don’t expect, try it now. Method
Take a large saucepan and put in the olive oil with the chopped onion and a clove of garlic to brown for a few moments, without letting it burn carefully. Add the canned chickpeas and cook them for about ten minutes, adding about 150 ml of water and the tomato pulp. We also combine the tomato paste and mix well in order to flavor the whole thing.
read also: Light, good and ready immediately. my chickpea salad with very few calories
How to make chickpea pan
We add salt according to tastes and needs and sprinkle with pepper, perhaps the freshly ground black one. also sprinkle with a handful of rosemary and continue cooking for another 10 minutes. If we see that the chickpeas are drying out too much, add a little water, but without exaggerating, a little at a time but be careful not to make everything too liquid because the final result must be compact and not watery. We serve chickpeas this way and it will be a real wave of goodness and health.
read also: Chickpea salad with zucchini and onions, a quick and complete dish to stay in shape with taste
read also: Cipollara with chickpeas, the hearty and creamy lunch that everyone will like
