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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I've been trying to include more beans into our diet recently. This is a great warm salad for fish or chicken. Leftovers are great reheated too. If you dont like chillies-no problem just leave them out (although to add some extra flavour in place of the chillies ,you might like to add some extra lemon juice, salt and pepper). Serves 4. You can use cannelini or any other white bean in place of the chickpeas. Serve with lemon wedges. For gluten-free or cegetarian-check stock is suitable for your diet 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 cup white wine or 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:
1. Deseed the tomatoes and chillies. Chop tomatoes into a rough dice and finely slice the chillies.
2. Heat the oil in a large frypan/skillet. Add the chilli, garlic and red onion. Stir over a medium heat for about 5 mintus.
3. 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.
4. Lightly stir in the chickpeas (or other white beans) , parsley, lemon juicend lemon zest.Season to taste with freshly ground salt and pepper.
5. Serve with lemon wedges.
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