Chickpea ragout with cabanossi and paprika

Name: Chickpea ragout with cabanossi and paprika
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 can(s) (850 ml) Chick peas; 1 (approx. 400 g) Vegetable Onion; 1 Garlic clove; 2 green peppers; 1 TABLESPOON Oil; 500 g chunky tomatoes; 1 TABLESPOON Tomato paste; 1/4 l Vegetable broth (instant); 1/2 TEASPOON dried oregano; 250 g Cabanossi; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Oregano

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 can(s) (850 ml) Chick peas
1 (approx. 400 g) Vegetable Onion
1 Garlic clove
2 green peppers
1 TABLESPOON Oil
500 g chunky tomatoes
1 TABLESPOON Tomato paste
1/4 l Vegetable broth (instant)
1/2 TEASPOON dried oregano
250 g Cabanossi
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Oregano

Directions

1
Pour the chickpeas into a sieve, rinse and drain. Peel onion and cut into large pieces. Peel garlic and press it through a garlic press. Clean, wash and cut the peppers into coarse pieces.
2
Heat the oil in a pot. Sauté the garlic, onions and peppers in it. Add chick peas, tomatoes, tomato paste, broth and dried oregano and simmer for about 10 minutes. Cut Cabanossi into slices and add about 3 minutes before the end of cooking time.
3
Season with salt, pepper and 1 pinch of sugar. Arrange on plates and garnish with oregano. Serve with hearty farmhouse bread.