A hearty home-style dish in which chickpeas and peas cook together in a tomato sauce. This recipe combines two kinds of pulses and is suitable for lunch or dinner, served with rice pilaf.
Heat the olive oil in a pot and sauté the finely chopped onion until lightly golden.
Add the grated tomato and cumin, and sauté for a few more minutes.
Add the cooked chickpeas and hot water, season with salt, cover, and simmer over low heat for 15 minutes.
At the final stage, add the peas and cook for a few more minutes until tender. Serve hot.
Important: If using frozen peas, add them straight to the pot without thawing. Thawing them first may make them soften too soon and turn mushy. Allergen information: This contains no allergens.
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