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Chickpea and tomato pan

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Ingredients for 2 servings:

  • 250 g chickpeas from the can, drained
  • 50 g tomatoes, dried in oil
  • 200 g date tomatoes
  • 4 stalks of parsley
  • 1 onion(s)
  • 1 garlic clove(s)
  • 15 g pine nuts
  • 25 g Parmesan
  • salt and pepper
  • Cayenne pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Rich in protein and fiber

Toast the pine nuts in a pan without oil. Chop the onion, garlic, tomatoes, and sun-dried tomatoes and fry them with the chickpeas in the pan with the pine nuts. Chop the parsley, mix it in, and season the stir-fry with the spices. Garnish with Parmesan cheese and serve. I tracked the foods I used and obtained the following macronutrients and calories for the entire batch: Carbohydrates: 45 g Protein: 25 g Fat: 25 g Calories: 550

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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