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Ingredients
- 1 Can Iberia Canned Chickpeas 15 oz.
- 2 Can Iberia tomato sauce 16 oz.
- Lemon Peel and Juice of ½ Lemon
- 1 oz. Coriander or Parsley
- 1 onion
- 1 Garlic Clove
- 2 tsp Iberia Premium Olive Oil
- 1/2 tsp sugar
- 1 Red Hot Chili Pepper
Ingredients
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Instructions
- Finely mince finely one garlic clove and 1 onion, then finely chop all of the coriander or parsley.
- Heat 2 tsp Iberia Premium Olive Oil in a large pan and add the previously minched and chopped parsley or coriander and the garlic and onion.
- Before they turn brown, pour 15 oz. Iberia Canned Chickpeas in the pan and simmer for 2 minutes.
- Add a pinch of salt.
- Open the can of Iberia tomato sauce, and pour it in the pan, add a pinch more of salt and ½ tsp Sugar.
- Let everything cook for 15 minutes.
- Cook more if you feel like the sauce is too thin.
- Add one rep pepper and grind everything to make a paste.
- As last touch, grate the lemon peel directly in the pan, and add the juice of half lemon too.
- Serve this cold, with bread or tortillas.
- You can also use this as a pasta dressing.