Bol de verduras y garbanzos

Ingredientes

• 140 Chickpeas, canned and drained
• 2 cups Cauliflower
• 0.4 tsp Olive oil
• 0.4 pc Aubergine
• 6 tbsp Tomato Passata
• 0.4 pc Onion
• 1 pc Garlic

Preparación

1. 1

   Chop the onion, cauliflower and aubergine

2. 2

   Heat the oil in a frying pan over a medium heat

3. 3

   Add the onion, cauliflower, aubergine and cook for 10-15 minutes until softened

4. 4

   Add the chickpeas, garlic and tomato passata

5. 5

   Season with salt and pepper and serve