Winter is an excellent time to incorporate more legumes into your daily diet, so today we’re sharing a simple and flavorful recipe. This is a warm chickpea salad prepared with red and green peppers, crushed tomatoes, and a touch of olive oil. Chickpeas are a legume widely consumed in India and the Mediterranean region due to their high content of minerals and nutrients. They are rich in vitamins K and B9, starch, lipids, and oleic...
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Peel and finely chop the onion and garlic. Sauté them in a skillet with a little olive oil.
Once the onion becomes translucent, add the cooked chickpeas and the peppers, which should be cut into julienne strips or cubes beforehand.
Stir the mixture and cook over low heat for five minutes.
Finally, add the crushed tomatoes and season with salt and pepper to taste. Continue cooking for another 15 minutes, still over low heat.
If using dried chickpeas, soak them overnight and boil until tender. A pressure cooker can speed up the process.
Cut the peppers into uniform pieces for even cooking and better presentation.
Adjust the seasoning to your taste, adding more oregano or black pepper if desired.
Can I use canned chickpeas instead of dried ones?
Yes, canned chickpeas are a convenient option and can be used directly without soaking or boiling.
What is the best way to cut the peppers for this recipe?
You can cut the peppers into julienne strips or cubes, depending on your preference.
Can I make this salad ahead of time?
Yes, you can prepare the salad ahead of time and reheat it gently before serving.
What can I serve this salad with?
This warm chickpea salad pairs well as a side dish with roasted meat or can be enjoyed as a standalone appetizer.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no meat or animal-derived products.
