Katie Ruddell, owner of Kokomo, shares a recipe for stewed tomato chickpeas.
Ingredients
1 can chickpeas
1 can peeled tomatoes
2 garlic cloves, sliced
1 onion, chopped
1 tbs thyme
1 tbs oregano
25 ml olive oil
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Method
1. Heat olive oil on medium heat, then add garlic, onion and herbs. Sautee for 3 min.
2. Add chickpeas and tomatoes and cook until desired consistency.
3. Finish with salt and pepper to taste.
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