STEP 1.Roast the capsicum well, depends on how much you prefer roasted capsicum, once roasted put them in a plastic rape and try mashing them slightly. With the leftovers dice them into small pieces.
STEP 2.Peel the skin off the tomato and dice them into small pieces.
STEP 3.In a frying pan, pour 1 tbsp olive oil and add the minced garlic, sauté until the raw flavor is released.
STEP 4.Now add the diced tomatoes, and mix well with the oil, add salt to taste, 1 tsp paprika, black pepper to taste, 1 tsp cumin powder, 1 tbsp freshly chopped cilantro, and mix all the ingredients thoroughly.
STEP 5.Let the tomatoes cook on low flame for a minute or so. Then add the mashed and diced pepper and mix them gently. Simmer until the capsicum are cooked and then add freshly chopped parsley and mix well.
STEP 6.Cook for another few minutes and it’s ready to serve. Serve it with crusty bread.
Nutrition value
194
calories per serving
16 g Fat4 g Protein10 g Carbs7 g FiberOther
Current Totals
16 g Fat
4 g Protein
10 g Carbs
7 g Fiber
MacroNutrients
Carbs
10 g
Protein
4 g
Fiber
7 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
123 mg
Iron
4 mg
Vitamin A
2353 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
72 mcg
Vitamin B12
0 mcg
Vitamin C
69 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
65 mg
Manganese
1 mg
Phosphorus
83 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment