This is the end of the year at the university and it is a busy time for both professor and students. Recently, I’m coming back home later and later in particular because this no excuse not to go to the gym. Last night after my pilates class I needed a very quick fix for dinner so that it allowed me to have some time to prepare the apartment for my sister’s visit later this week (yes! Prunellia is flying to Tokyo very soon!).
Chick peas are really handy when it comes to prepare something in 5 minutes! Dinner menu tonight: tomato & chick peas raggu with carrots.
I first roughly cut tomatoes and cooked them in olive oil, add laurel, ginger, carvi seeds, salt and pepper and small carrots halved.
I left it on low heat, time to do the other tasks I had to do. Then once ready to eat I added a can of drained chick peas and served with baby leaf salad, olive oil and linen seeds. Delicious, warm and slightly spicy!
