Fasolada Recipe
Ingredients
| Celery | 1 Cup (16 tbs), chopped | |
| Chickpeas | 1 Can (10oz) | |
| Carrot | 1 Cup (16 tbs), chopped | |
| 1/4 cup catchup | ||
| Black pepper | 1/8 Teaspoon | |
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Salt | 1 Teaspoon | |
| Boiling water | 1 Quart | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| 5 beef bouillon cubes, crushed | ||
| Olive oil | 1/3 Cup (16 tbs) | |
Directions
Mix together the vegetables and olive oil in a large (2 1/2 quart) casserole.
Cook, covered, in Radarange oven 15 minutes, stirring every 5 minutes.
Add chick peas, seasonings, boiling water, and bouillon cubes.
Mix together well.
Cook, covered, in oven 10 minutes; stir once.
Cook, covered, in Radarange oven 15 minutes, stirring every 5 minutes.
Add chick peas, seasonings, boiling water, and bouillon cubes.
Mix together well.
Cook, covered, in oven 10 minutes; stir once.
Chef
