• 30minutes
  • 213calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsZinc, Copper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tomatoes , cut into quarters and seeds removed

  2. 4 teaspoons olive oil

  3. 2 small red chilies , deseeded and sliced

  4. 3 garlic cloves , crushed

  5. 1 red onion , finely chopped

  6. 1/4 cup white wine or 1/4 cup vegetable stock or 1/4 cup water

  7. 400 g chickpeas , drained and rinsed (garbonzos 14 oz)

  8. 4 tablespoons parsley , chopped

  9. 1 tablespoon lemon juice

  10. 1/2 teaspoon lemon zest , zested finely

Instructions Jump to Ingredients ↑

  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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