A filling home-style dish in which chickpeas and peas are cooked together in a tomato sauce, presenting two different legumes together. It suits lunch or dinner tables alongside rice pilaf.
Heat the olive oil in a pot and sauté the finely chopped onion until lightly pink.
Add the grated tomato and cumin and sauté for a few more minutes.
Add the boiled chickpeas and hot water, add the salt, cover, and cook over low heat for 15 minutes.
In the final stage, add the peas and cook for a few more minutes until tender, then serve hot.
Important: If using frozen peas, add them straight to the pot without thawing — thawing them first can make them soften too early and turn mushy. Contains no allergen.
If you add the peas in the last 10 minutes of cooking, their color stays vivid green; adding them earlier turns them into an overcooked look.
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