A hearty olive-oil dish of cooked chickpeas with onion and tomato sauce, served at room temperature. A Mediterranean classic, it can be served as a main dish or as a meze at lunch or dinner.
Drain the soaked chickpeas and cook them in a pressure cooker with plenty of water until tender and easy to mash.
Cook the finely chopped onion and carrot in olive oil over low heat until softened.
Add the tomato paste and cook for a few minutes. Add the water, sugar, and salt, then bring the sauce to a boil.
Add the cooked chickpeas to the sauce and simmer over low heat until some of the liquid has evaporated. Keep the sauce over low heat so it does not stick to the bottom of the pot.
Remove from the heat and let the dish cool to room temperature. Sprinkle with parsley and serve.
Soak the chickpeas overnight in plenty of water; soaking time is not included in the cooking time. Cook the tomato sauce over low heat to keep it from sticking to the bottom of the pot. No major allergens are listed in the ingredients.
Bu hafta sonu denedim, mutfak baştan sona güzel koktu. Malzemeleri tarttım, ölçüler tam tuttu. Uzun zamandır ilk kez bu kadar rahat bir tarif yaptım.
Sofrada hemen bitti, çok beğenildi. Lezzeti gerçekten güzelmiş. Herkese tavsiye ederim, güzel bir tarif.
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