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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Something i threw together for my kids. Being allergic to tomatoes, I haven't tasted this and don't know how strong the spices are, but my 3 and 5 year olds love it! Sometimes I add diced veggies (like zucchini, and mushrooms), but often i leave them out and just serve this 'as is' with steamed vegetables on the side. Ingredients:
1 tablespoon olive oil |
2 garlic cloves (minced) |
1 (28 ounce) can crushed tomatoes |
1 tablespoon chili powder |
2 tablespoons cumin |
1 tablespoon dried parsley |
1 tablespoon dried oregano |
1 tablespoon dried basil |
1 (14 ounce) can chickpeas |
1 (14 ounce) can kidney beans |
1 (14 ounce) can black beans |
Directions:
1. In medium saucepan, cook garlic (and any other veggies you might like) in olive oil until soft
2. add tomatoes, spices, and beans and stir well.
3. let simmer over low heat for at least 30 minutes (It will not hurt to let it simmer longer. I frequently make this early in the afternoon and let it simmer until supper time).
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