Ingredients
- 11 oz dried chickpeas
- 7 fl oz olive oil
- 3 red chillies, deseeded and finely sliced
- 12 cloves garlic, peeled & roughly chopped
- 3 red onions
- 5 fl oz cider vinegar
- 1 cup roughly chopped fresh coriander leaves
- 1 cup flat parsley leaves
- 1 cup crumbled feta
- 1 cup sliced spring onions
- 1 cup fresh mint leaves
- 1/2 cup extra virgin olive oil
- salt and pepper
Servings:
Instructions
- Soak the chickpeas overnight in plenty of cold water then drain and rinse and put into a large saucepan.Cover with water at least 4cm over. Bring to the boil then reduce the heat to a rapid simmer.
- Cook for 1-2 hours until tender but not too soft. Drain well then rinse under hot water,
- Heat the olive oil in a saucepan and add the chilli, garlic and onions. Cook over a high heat for 5 mins, stirring often.
- Add the vinegar and boil for about 2 mins until it has evaporated.
- Put the chickpeas and the onion mix in a large bowl then add all the other ingredients and mix well. Leave to sit for 15 minutes then stir and check seasoning before serving.
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