Well, actually, that we need to prepare the tomato chickpea. To the tomatoes add to taste tomato sauce or tomato paste of good quality.

The king of this dish, of course, chickpeas! For people like me who don't eat meat, it is an invaluable storehouse of protein! I showed the recipe in which I cook a lot of chickpeas, and then it just freeze in the freezer. Prepared chick peas I always have on hand. Otherwise, the chickpeas pre-soaked in water overnight, it is good to swell, and the next day boil until tender about an hour.

It so happened that in connection with the move yet I have no kitchen, no stove, no oven. You have to master the slow cooker, which I kindly borrowed the mother-in-law, and little odnokomnatnuju electric tile Soviet times) In the slow cooker, put the chickpeas, chopped tomatoes, onion, chilli, grated ginger, garlic, parsley, salt, pepper and Bay leaf. Pour boiled water and put it on mode "stewing". No problem all of this can be put out in a pot on the stove.

That's what we get! This is already delicious and to be equipped for the second dish. But we'll suffer a little more and go further)

Baguette slice and fry both sides until Golden color. We got these delicious crispy crostini, very popular in Italy.

It remains the case for small. Spread on crostini tomato and chickpeas with great pleasure and appetite start meal.

Such a Breakfast, for example, is much healthier than any sausage sandwich.

Bon appetit!