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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Sample Middle Eastern cooking with this simple and quick-to-make chickpea dish by Mike Robinson. Ingredients:
100 ml olive oil |
1 onion, chopped |
1 green pepper, sliced |
1 red pepper, sliced |
1 (400 g) can chickpeas |
100 g pitted green olives |
1 bunch coriander, leaves and stems separated |
2 preserved lemons, quartered, available from specialist stores |
125 ml white wine |
200 ml vegetable stock |
1 teaspoon cumin seed, toasted |
1 (4 cm) cinnamon sticks |
3 red chilies, chopped |
6 garlic cloves, chopped |
1 -2 tablespoon olive oil |
1/2 lemon, juice of |
Directions:
1. Heat the olive oil and add the chopped onions. Cover and cook until softened, but not coloured.
2. Add the peppers, chickpeas, tomatoes, olives, chopped coriander stalks, lemons, white wine, stock and the spices. Simmer for 20 minutes, until everything has cooked down and thickened.
3. While the chickpeas are cooking, pound the chillies and garlic with the olive oil and lemon juice to make a slack paste.
4. Stir the coriander leaves and chilli paste into the warm chick pea mixture and serve with flat breads.
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