For ➍*1 large red pepper (or use canned grilled peppers)*
250 g cooked chickpeas, rinsed if canned
1 tbs mint, chopped
1 tbs capers, rinsed
1 tbs fresh lemon juice, red wine vinegar or sherry vinegar
¼ ts salt
1 clove garlic, minced
2 tbs extra virgin olive oil, divided
In a large frypan, heat 1 tbs oil. Add the chickpeas and cook over medium heat, stirring often, until they are all golden brown (this takes about 10 m). Set aside to cool.
Cut the peppers* into 1 cm wide strips and put them in a large bowl together with the pan-fried chickpeas, herbs and capers.
In a smaller bowl, whisk together the lemon juice, salt, garlic and oil. Pour over the chickpea mixture and combine.
Serve immediately, or refrigerate it for a few h/a day to get the flavors to mingle.
Serve as appetizer, a tapa, or as light meal, depending on the quantities.
(Add some chopped mint leaves just before serving.)
*Double quantities, serve half, put the other half in the refrigerator for the next day. Serve with chunks of grilled chicken fillet.
**If roasting your own peppers, preheat the oven broiler. Line a small roasting pan with aluminum foil. Place the pepper halves in the pan, cut side down, and place in the oven on the shelf closest to the broiler. Broil until the pepper skins are completely black, about 8-15 m. Remove from the oven, wrap the pepper in the foil and allow to stand for 10 m. Remove the foil and rub off the skins of the peppers. Set peppers aside.
Read a tip on cooking dried chickpeas.
