Ingredients
- 2 tbsp olive oil
- 2 cloves garlic
- 1 chopped purple onion
- 1 chopped tomato
- 1 dried tree chili
- 1/2 kilo cooked chickpeas
- 1 liters of vegetable broth
- Rosemary
Preparation
Heat the olive oil in a large saucepan; sauté the onion and garlic for two or three minutes, until they soften.
Add the tomato, chile de arbol and chickpeas, cook for approximately 5 minutes, add the broth, adjust salt and pepper ( if necessary) and add the rosemary. heat to boiling and serve.
This recipe is best made with fresh chickpeas.
