Warm Chickpea Salad

Ingredients

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

Directions

1. 1

   Deseed the tomatoes and chillies. Chop tomatoes into a rough dice and finely slice the chillies.

2. 2

   Heat the oil in a large frypan/skillet. Add the chilli, garlic and red onion. Stir over a medium heat for about 5 mintus.

3. 3

   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.

4. 4

   Lightly stir in the chickpeas (or other white beans) , parsley, lemon juicend lemon zest.Season to taste with freshly ground salt and pepper.

5. 5

   Serve with lemon wedges.