Sugo con ceci e patate

Potato & chick peas sauce   Our original home cooking

Ingredients

  • 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
  • How many calories in a serving?
    Calories: 201 (kcal) 11 % GDA (*)- 841 (kJ)
    Protein: 7.1 (g) 10 % GDA
    Total fat: 9.4 (g) 14 % GDA
    Total carbohydrate: 22.4 (g) 9 % GDA
    Sugars: 5.3 (g) 6 % GDA

Look at infographic of nutrition facts

Download free PDF version (104 download).
or use QRCode with your smartphone

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.