Chickpea in Tomato Sauce with Onion and Italian Parsley

Ready to serve with toast, bread, Arabic roti or anything alike.

前言：

这是一道非常简单、只需两个步骤即可上桌的意大利式菜色。

Introduction:

This is a very simple Italian dish that involves only two main steps. 

材料（四人份）Ingredients (4 servings)

• 蕃茄5颗 Tomatoes x 5

• 洋葱3粒 Onions x 3

• 鹰嘴豆（2个罐头）Chickpea (from can) x 2 cans

• 意大利香菜 Some Italian parsley

• 佐料 - 橄榄油、黑胡椒、牛油、糖
• Condiments - Olive Oil, Black Pepper, Butter, Sugar

作法：

Step 1:
将材料切好，如下图所示。
Prepare the main ingredients as illustrated in the following picture.

Step 2:

使用中火，放两汤匙牛油入锅中，依序先将洋葱炒熟，再放入多份量橄榄油，然后加入蕃茄（加入之际用手挤压蕃茄以获取蕃茄汁），炒至蕃茄软化，加入多份量糖平衡其酸味；接着加入鹰嘴豆炒热即可熄火，然后放入意大利香菜搅拌几下，最后撒下少许黑胡椒粉调味即可上桌。

Switch the fire to medium heat and start with adding 2 table spoon of butter into the wok. Firstly fry the onions until they are well-cooked, then add in a lot of olive oil, next add the tomatoes by squashing them with both hands such that you get more juice out of the tomatoes. Stir-fry them until the tomatoes are soften, add in some amount of sugar to balance out the sour taste of tomatoes. Next, add in chickpea, as soon as the chickpea is heated, switch off the fire, add in Italian parsley and some black pepper. 

成品
The dish is ready to serve.