Ingredients
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3 tomatoes, cut into quarters and seeds removed
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4 teaspoons olive oil
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2 small red chilies, deseeded and sliced
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3 garlic cloves, crushed
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1 red onion, finely chopped
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1/4 cup vegetable stock or 1/4 cup water
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400 g chickpeas, drained and rinsed (garbonzos 14 oz)
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4 tablespoons parsley, chopped
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1 tablespoon lemon juice
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1/2 teaspoon lemon zest, zested finely
Instructions
- 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.