Gluten Free · Main Meals · Recipes · Side dishes

Red Pepper & Chickpea’s, Italian Style

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Red Pepper & Chickpea’s, Italian Style

This dish is simple, easy and takes no longer than 30 mins from go to whoa. With a low GI content and high fibre this dish will help when you are in desperate need of a vege hit, but want to feel satisfied longer. The flavours in this dish are incredible. The hint of chilli is sure to warm the cockles of your heart, while the olives and capers pack the sauce full of flavour without being overpowering. Served as a main or a side it’s a cheap and flavoursome dish perfect for all.

Equipment required

1 blender or hand blender
1 garlic crusher
1 lrg non stick pan

Shopping list 2 people as a main, 4 as a side

2 tbsp of olive oil
1 red pepper
1 tsp of capers
8 pitted olives (green or black)
2 cloves of garlic, crushed
1 small bunch of parsley, stems included
1 tsp of sambel olek or fresh or dried chilli to your taste
1 can of tomatoes
1 can of chickpeas in water
Pinch salt and grind of pepper

Method to the madness

Prepare all the ingredients first

Dice the pepper into a small dice, separate the stalks of the parsley from the leaves, finely dice both but keep them separate, roughly chop the olives and capers, blend the can of tomatoes, place the garlic cloves in the crusher ready to crush

Place the olive oil in the pan and heat to a high heat, add the diced pepper and cook for a few mins until soft

Add in the parsley stalks, capers, olives and garlic, add the sambel olek or chilli of your choice, stir until the garlic takes on some colour

Add in the blended tomatoes and mix thoroughly

Add in the can of chickpeas including the water, taste for seasoning

Leave the pan of a high heat and let it simmer away for about 15-20 mins until the sauce has thickened

Turn off the heat and add in the majority of the parsley leaves, leaving some for garnish

Garnish with the parsley and serve alongside your fav protein or as a delish meal in itself. ENJOY!

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