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- 6 medium tomatoes, diced
- 2 medium onions, diced
- 2 Massel chicken stock cubes
- 2 tins chickpeas, drained and rinsed
- ½ cup tomato puree
- ½ cup water
- 1/3 cup tahini
- Place tomatoes, onions and stock cubes in a large pot, cover, bring to the boil, then simmer gently for 5 minutes.
- Add remaining ingredients and stir well.
- Heat through and serve on wholegrain toast.
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