- 100 g of 97 kcal - 4.4 B - W 2.3 - 16 -
220 g of chickpeas
100 g raisins
4 tomatoes
½ tsp coriander, chilli, black pepper, cloves and cumin
1 tsp turmeric
a sprinkle of cinnamon and crushed Bay leaf
2 onions
2 tbsp olive oil
800 g disassembled on inflorescences of broccoli
salt, grated nutmeg
Chickpeas soak in cold water for 12 hours, rinse and cook with a pinch of salt until tender.
Tomatoes pour over boiling water, peel, flesh cut into pieces. In a bowl mix all the dry spices. Onions cleaned, cut into rings and lightly fry in oil, then sprinkle with spice mixture, salt to taste and mix. Add broccoli and cook covered for 5 minutes on medium heat. Mix the raisins, chickpeas and tomatoes. Season with salt and nutmeg to taste and cook for 10 minutes.
I used cherry tomatoes, skin to remove lazy, but broccoli was frozen, and the little screen badly, because we had to put her in the back, and I overexposed. But it reflects only on the appearance of dishes, and I liked it. Chickpeas for such cases I boil in advance and prepare several different dishes.
