Ceci

Kichererbsen in Tomatensauce

500g Kichererbsen getrocknet
900ml Wasser
330ml Passata di Pomodoro
2EL Tomatenpüree
1/2 rote Zwiebel
2TL Oregano
4EL Olivenöl
1TL Cayennepfeffer grob gemahlen
Grobes Meersalz

Dampfkochtopf
Schüssel
Küchenwaage
Messbecher
Schneidebrett
Messer
Esslöffel
Teelöffel

aktiv: 1 Stunde 20 Minuten / passiv: 12h

4 Portionen

1. Kichererbsen über Nacht im Wasser einweichen
2. Wasser abschütten
3. Kichererbsen und frisches Wasser in den Dampfkochtopf geben und auf niedriger Stufe 1 Stunde lang kochen
4. Dampf ablassen
5. Zwiebel fein zerkleinern und hinzufügen
6. Tomatenpüree, Olivenöl, Cayennepfeffer, grobes Meersalz, Oregano und Passata di Pomodoro hinzufügen und auf mittlerer Stufe 10 Minuten kochen lassen

Zu viel gekocht?
Hier geht’s zum Resten-Verwertungs-Rezept: Pasta e Ceci

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Kichererbsen

Passata di Pomodoro

Tomatenpüree

Rote Zwiebeln

Olivenöl

Oregano

Cayennepfeffer

Grobes Meersalz

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Ceci

Kichererbsen in Tomatensauce

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