Warm Chickpea Salad
photo by JustJanS
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 tomatoes, cut into quarters and seeds removed
- 4 teaspoons olive oil
- 2 small red chilies, deseeded and sliced
- 3 garlic cloves, crushed
- 1 red onion, finely chopped
- 1⁄4 1/4 cup vegetable stock or 1/4 cup water
- 400 g chickpeas, drained and rinsed (garbonzos 14 oz)
- 4 tablespoons parsley, chopped
- 1 tablespoon lemon juice
- 1⁄2 teaspoon lemon zest, zested finely
directions
- Deseed the tomatoes and chillies. Chop tomatoes into a rough dice and finely slice the chillies.
- Heat the oil in a large frypan/skillet. Add the chilli, garlic and red onion. Stir over a medium heat for about 5 mintus.
- Add the chopped tomatoes and the wine/stock/water (whichever of your choice). Reduce heat to low. Cover the skillet (if you dont have a lid you can use aluminium foil). Cook for another 8-10 minutes. The mixture should be soft and most of the liquid evaporated.Remove from the heat.
- Lightly stir in the chickpeas (or other white beans) , parsley, lemon juicend lemon zest.Season to taste with freshly ground salt and pepper.
- Serve with lemon wedges.
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Reviews
-
This was good, and simple to make, but not all that well recieved at the party I took it to. There was the usual mix of salads taken along by others (and finished), but I brought 2/3rds of my double recipe of this home. I took another dish along for nibbles and got lots of requests for the recipe, but no one asked for this one.
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free