(Potato & chick peas sauce - Our recipe)

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) - 841 (kJ)
Protein: 7.1 (g)
Total fat: 9.4 (g)
Total carbohydrate: 22.4 (g)
Sugars: 5.3 (g)

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.