Try this Stewed Tomatoes with Chick Peas recipe, or contribute your own.
Suggest a better descriptionUse tomatoes held at room temperature until fully ripe. Core and coarsely chop tomatoes. In a large skillet heat oil until hot. Add onions and garlic; cook and stir until tender, about 4 minutes. Stir in salt, thyme, sugar, black pepper and tomatoes. Cook, uncovered, until tomatoes are softened, about 10 minutes, stirring occasionally. Add chick peas; cook until sauce thickens, about 5 minutes longer. Stir in parsley. Yields 4-6 servings. "TOMATO LOVERS RECIPES", FLORIDA TOMATO COMMITTEE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (298g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 53 | ||
Calories from Fat: 17 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.1mg | 0 % | |
Potassium 142mg | 4 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 7.3g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
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