Ingredients
- ♡ 1 Tbls extra virgin olive oil
- ♡ 1 Spanish (red) onion – finely chopped
- ♡ 1 Large carrot – diced
- ♡ 1 Clove garlic – crushed
- ♡ 1 tspn dried oregano
- ♡ 1 400g can tomato polpa (finely chopped tomatoes)
- ♡ 2x 400g can chickpeas – rinsed and drained
- ♡ ¼ Cup sliced stuffed green olives
- ♡ 1 Tbls parsley – chopped
- ♡ Crusty bread to serve
Instructions
- ♥ Heat oil in a casserole dish add onions and stir fry until change of colour. Add carrots stir fry for about a minute add garlic and oregano and fry until aromatic.
- ♥ Add tomato polpa, bring to boil, reduce heat and simmer for 10 minutes add water if necessary.
- ♥ Add chickpeas, and simmer a further 5 minutes, add olives and stir through parsley. Simmer for 1 minute or until heated through.
- ♥ Season with salt and pepper to taste and serve with fresh crusty bread.
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