Ravioli with Chickpeas

Another nice recipe from dear Gönül… It belongs to the Hatay region, learned from a friend. He also took pictures for us. Thank you so much…
Of course, if we try to open the ravioli, it will take a long time. That's why I'm giving you a very practical recipe, enjoy everyone.

Materials:

2 soup bowls of ready ravioli,
1,5 cup boiled chickpeas
1 tablespoon of butter
A little less than 1 teaspoon of olive oil
1 meal spoon tomato paste
2 liters of boiled water
1,5 sweet spice salt
3 cloves of garlic
nane
Red pepper

Fabrication:

We boil our ready ravioli in water for 10 minutes, but we do not strain it. We add chickpeas to our boiled but not fully cooked ravioli and boil it for one more time.
In another bowl, melt 1 tablespoon of butter in a pan, add 1 tablespoon of tomato paste, crushed garlic, dried mint and red pepper and fry.
We add this sauce to the ravioli and boil for 3-5 more minutes and serve hot.