MARINATED CHICKPEAS WITH SLOW-ROASTED RED PEPPERS

I follow a group of food bloggers I completely trust. Kelly from Inspired Edibles is part of this group. When she raves about a recipe, I usually jump on making it. This is the most recent example, and I know if you make it you will rave about it also. Two things: do not be tempted to use canned chickpeas. And go for the slow-roasting of bell peppers. These two small details make the dish shine.

MARINATED CHICKPEAS WITH SLOW-ROASTED RED PEPPERS
(adapted from Inspired Edibles)

for the veggie mixture:
1 + 1/4 cup dried chickpeas (from 1 1/4 cup dry)
2 large red bell peppers, cut into strips
110 g Feta cheese
60 g pitted Kalamata olives, sliced
10 cherry tomatoes, halved
parsley to serve

for the marinade:
⅓ cup olive oil
2 Tbsp fresh lemon juice
1 ½ Tbsp red wine vinegar
1 tsp Herbes de Provence
¾ tsp salt or to taste
black pepper to taste
½ Tbsp honey

Soak the chickpeas overnight in cold water. Next day, drain and rinse, then cook in slightly salted water until tender, but still al dente – about 40 minutes. the chickpeas in a large pot with lots of water until desired consistency is achieved (for this recipe, I prefer the chickpeas to have some texture – not too mushy – so I aim for al dente, it takes over 1 hour). This step can be made in advance.

Heat oven to 300F and prepare the marinade by whisking together all the ingredients. Make sure when you add the honey that it gets fully integrated with the other components.

Place the cooked chickpeas (ideally still warm) in serving platter with tomatoes, olives, and feta cheese. intermingle with tomatoes, onion, olives and half of the feta. Pour the marinade over top, tossing gently to combine.

While the chickpea mixture marinades at room temperature, spread the sliced peppers out on a baking sheet, drizzle with 1.5-2 Tbsp olive oil and add a couple shakes of salt, and roast for about one hour. Add them to the chickpea mixture, and serve, sprinkled with parsley leaves.

ENJOY!

to print the recipe, click here

Comments: This recipe is a winner, all the way. Leftovers were fantastic next day and even better on the second day. I warmed everything in the microwave, just barely, and there was no compromise in the texture, the taste of the marinade just got more intense. Perfect.

Make sure to stop by Kelly’s blog and read her post, as she offers a different way to enjoy it, with cucumbers in tzatziki sauce. The key is to cook the chickpeas from scratch. Totally different from canned, which works fine for other preparations such as hummus. The slow-roasting of the bell peppers is another great twist, they develop a milder flavor and very soft texture.

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6 thoughts on “MARINATED CHICKPEAS WITH SLOW-ROASTED RED PEPPERS

  1. Wait, did I miss the garlic? heeheeh, just teasing, I know your beloved is not a fan. This is awesome Sally, I’m so glad you like the recipe and that it turned out well for you (including leftovers!) — love your pictures by the way, everything looks scrumptious. Thanks so much for trying it and featuring this recipe, x

    Liked by 1 person

    • he he he… yes, we do have a garlic issue…. Truth is when I go to a restaurant now and order food, sometimes all I can taste is garlic, because I am so used to tasting other flavors, that to me, when restaurant chefs use a heavy hand with garlic, that’s all I can taste. I blame the husband! 😉 but it’s ok, and I hope that my readers went to your site to check your version! this was really a fantastic recipe… thank you so much!

      Like

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