This
is a quick light dinner, ideal for when you come home late, have had
sundowners with lots of snacks or simply aren’t feeling very
hungry. In spite of its simplicity, it’s really quite delicious:
somehow chickpeas and tomatoes are an unbeatable combination
Serves 2
Ingredients
1/2 cup chickpeas,
soaked and cooked
1 small head of
broccoli broken into florets, stalk trimmed and diced
olive oil
1 medium onion diced
2 cloves garlic, dice
1/2 tsp salt
4 medium tomatoes,
quartered
pepper
Method:
- Briefly cook the broccoli until barely softened. Drain and set aside.
- Heat the oil in a frying pan and then add the broccoli stalk, the onion and the garlic and sprinkle over the salt.
- Cook over a moderate heat until softened, but not browned. Cover with a lid to speed things up a little; add a tablespoonful or two of water if it looks like burning.
- Once everything is softened and the onion translucent, tip in the tomatoes and cover once more. Cook for about five minutes on a medium flame until the tomatoes are heated through and starting to soften.
- Gently fold in the broccoli and chickpeas and cook until the broccoli has reached the right consistency. Grind over a generous amount of black pepper and serve hot on warmed plates.
Accompany
the meal with thick slices of good bread, to mop up the juices.
Variation:
- You could also serve this over short pasta such as penne, or polenta.
You will find many more recipes like this here
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