RECIPE: Braised Tuna and Chickpeas

3 tablespoons of olive oil or oil from the tin of tuna
2 cloves of garlic crushed
3 teaspoons of paprika
2 small tins or 1 large of tuna in oil
1 14oz  tin of chickpeas
½ teaspoons of salt
½ teaspoons of pepper
1 bay leaf
1 cup of water
1 teaspoons of dried oregano
3 tablespoons of tomato sauce
2 teaspoons of white vinegar
1 tablespoons of chives to garnish
Heat the oil in a large non-stick frying pan over medium heat and saute the garlic for 1-2 minutes. Add the paprika to the oil followed  by the tuna and chickpeas and cook for 3 minutes
Add the salt, pepper, bay leaf, water, oregano and the tomato sauce and bring to the boil.  Lower the heat and let simmer for about 15 minutes or until the water has evaporated. Stir occasionally.
Add the white vinegar and combine then sprinkle with chives before serving with your favourite mashed potato.
Recipe submitted by Debbie Reid from Kyogle CWA Evening Branch

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