Servings: 6
Time: 20 mins prep, 90 mins cooking time
Ingredients
- 300g dried chickpeas*
- 2-3 red chillies, seeded and finely sliced
- 3 cloves garlic, peeled and roughly chopped
- 2 red onions, peeled and finely sliced
- 2 tbsp rapeseed oil
- 50ml cider vinegar
- 1 bunch coriander leaves
- 250ml roughly crumbled feta type cheese
- 1 bunch sliced spring onions
- 100g mint leaves
- 75ml extra virgin rapeseed oil
- Salt and pepper
Notes: * Check Coeliac UK’s Food & Drink Information for suitable products
Method
- Soak the dried chickpeas overnight, then drain and rinse.
- Add cold water to submerge them by at least 5cm and bring to boil before turning down to a simmer for 1-2 hours. Remove any residue and keep topping up the water with boiling water.
- Fry the chilli, garlic and onions in rapeseed oil for 5 mins. Add vinegar and boil until evaporated.
- Mix the chickpeas and onion mix in large bowl.
- Add the remaining ingredients and season.
