Chickpeas and green olives stew


Pitted green olives

Sun dried tomatoes



Bell peppers (optional)




Chop bell peppers and sun dried tomatoes, shallow fry them in oil until softened before pouring in chickpeas, tomato pesto and water. Combine, add seasoning and let it cook for a few minutes. Stir in green olives. Let it all heat through. Serve hot. Enjoy!

Published by bizibrain

I am a young mum with a BA in Social Science and Cookery. Author of the cookbook, "Dinner Options" on Amazon and other upcoming children's books. Passion includes, food, writing, everything unique and beautiful.

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