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Chickpeas with braised summer vegetables and basil
Serves 4 as a side Sauces and accompaniments
Ingredients
- 3tbsp olive oil
- 2 large spring onions, trimmed, halved lengthways and finely sliced (or small red onions, finely sliced)
- 1 garlic clove, sliced
- 2 yellow peppers, deseeded and cut into 1cm lengths
- 2 courgettes, halved lengthways and sliced into 1cm half moons
- 400g passata 1 x 600g jar chickpeas, drained and well rinsed
- 6 basil leaves, torn
Method
Heat 2tbsp of the olive oil in a heavy-based saucepan over a medium heat. When hot, add the spring onions or red onions and cook gently for 5 minutes, then add the garlic, yellow peppers and courgettes.
Sprinkle with ½tsp sea salt, then part-cover the pan with a lid. Reduce the heat to medium–low and cook for 20 minutes, checking and stirring well with a wooden spoon every 5 minutes or so, until softened. Remove the lid, add the passata and cook over a low heat for a further 10 minutes or until the passata has reduced by half. Add the chickpeas and cook gently for a further 5 minutes, until married with the sauce.
Add the torn basil and the remaining olive oil, then check the seasoning and serve.
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