Cheap & chic CHICKPEAS
Braised fennel, chickpea & capsicum salad
PREP + COOK TIME
1 HOUR 45 MINUTES (+ OVERNIGHT SOAKING)
SERVES 4
1 cup (200g) dried chickpeas
2 bay leaves
10 sprigs fresh thyme
¼ cup (60ml) extra virgin olive oil
1 clove garlic, bruised
1 medium leek, trimmed
2 medium red capsicums
2 large fennel bulbs
¼ cup (60ml) dry white wine
2 tablespoons small black olives
1 bunch rocket
1 Soak chickpeas overnight in a medium bowl of cold water. Drain and rinse well.
2 Add chickpeas, bay leaves and 4 sprigs thyme to a large saucepan of water, bringing to the boil. Reduce heat and simmer, uncovered, for 1 ¼ hours or until tender. Drain well.
3 Preheat oven to 200°C/ 180°C fan bake. Line a large, shallow baking dish with baking paper.
4 Drizzle oil over baking
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