Sugo con ceci e patate
Potato & chick peas sauce
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- 500 g (1,1 lb) canned tomato pulp
- 1 little young onion
- 1 tablespoon dried chives
- 1 teaspoon dried bay leaves, chopped
- 1 teaspoon dried marjoram
- 1 teaspoon dried rosemary
- 1 big potato
- 1 400 g (14 oz) can chick peas
- 200 ml (7 fl oz - 3/4 C) white wine
- 3 tablespoons extra virgin olive oil
- Salt
- Time:
preparation: 15 minutes
cooking: 30-40 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 201 (kCal) 11 % GDA (*) - 841 (kJ)
Protein: 7.1 (g) 15 % GDA
Total fat: 9.4 (g) 14 % GDA
Total carbohydrate: 22.4 (g) 9 % GDA
Sugars: 5.3 (g) 6 % GDA
Clean the onion, wash and chop it; peel and cube potato. Put the oil, tomato pulp, chopped onion, cubed potato, all the aromatic herbs, wine and
a couple of ladles of water in a saucepan. Season to taste with salt and cook over a gentle heat, stirring now and then, until potato is
soft and sauce is retired. At this point drain chick peas and pour into the pan. Keep on cooking for other few minutes in order to flavour
your sauce.
The sauce is ready.
Note
This sauce is very easy to do and it's the best thing for dressing boiled rice (about 325 g - 11 oz). It serves 4.
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
The author Loretta Sebastiani lives in Italy (IT)
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