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( for 4 people )
1 teaspoon of İçim Butter
2 large red peppers
1 large onion
2 cloves of garlic
200 grams of sausage
½ kg boiled chickpeas
Peel the onions and cut them into cubes. Heat İçim Butter in a pan. Fry the onions until they soften a little and add the chopped red peppers.
Cook for about 8 minutes until the mixture is thoroughly caramelized. Add the garlic and cook for another minute. Remove the onion mixture from the pan and leave it aside to cool. Put the sausages in the same pan and heat until they release their oil. When they start to take color, add some water to them and transfer all the caramelized onion and pepper aroma in the pan to the sausages.
Add the onion mixture and chickpeas that you left to cool to the pan. Add enough water to cover the mixture. Close the lid and cook over low heat for 45 minutes until the chickpeas are almost melted. Season to taste using plenty of salt and black pepper.
Serve on toasted whole wheat bread.
Serve with optional chopped parsley or mint.