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Category:vegetables & pulses    |
| INGREDIENTS |
- 1 cup peas
- 3 spoons oil
- 1 medium onion, chopped
- 1 garlic clove, finely chopped
- 500 gr finely chopped tomatoes
- 1/2 tspn sugar
- 1 spoon fresh oregano
- 1 spoon fresh basil
- 1 cup water
- 2 spoons tomato paste
- 1 courgette, sliced
- Salt
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| METHOD |
Soak the peas overnight. Drain and place them in a saucepan. Boil them in low temperature until tender (45 minutes).
Remove from saucepan and drain them.
Heat oil and roast the onion and the garlic. Add the rest of the ingredients and simmer until the sauce thickens.
Add the peas and let them boil with the sauce.
Serve hot |
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