Sea Beans with Cinnamon & Chickpeas


  • 2 bunches of fresh sea beans (Cleaned)
  • 1 onion
  • 1 teaspoon of chili paste
  • 2 sticks of cinnamon
  • 1 clove of garlic
  • 4 tablespoons of olive oil
  • 1 cup tomatoes (preferably canned)
  • 1 cup boiled chickpeas

Fry the finely chopped onion with a few tablespoons of olive oil until caramelized. Add the chili paste, cinnamon sticks and finely chopped garlic. Fry for a few more minutes.

Add the previously boiled chickpeas. After frying a little more, add the tomatoes. Mix and add 1 tea glass of hot water and cook on high heat for 5 minutes.

Boil the sea beans in salted boiling water and clean the inner branches. Then add it to the chickpeas cooked in the pot. Add salt and cook on high heat for 5 more minutes, then reduce the fire. Cover the pot and cook until soft. Before taking the pot off the stove, pour half a coffee cup of olive oil. Close the lid of the pot, cook for 1 more minute and remove from the stove.

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