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Grilled peppers with chickpeas, tomatoes, black olives and harissa yoghurt
Serves 3-6, depending on what else you are eating Starters and mains
Ingredients
- 3 large red peppers
- 2tbsp olive oil
- 1 large onion, finely chopped
- 1 x 400g can chickpeas, drained and rinsed
- 2 garlic cloves, crushed
- 6 cherry tomatoes, quartered
- 60g black olives, chopped
- 60g sun-dried tomatoes, chopped
- several flat-leaf parsley sprigs, chopped
To serve
- 3tbsp Greek yoghurt
- 3tsp harissa
- extra flat-leaf parsley, chopped
Method
Fire up your barbecue ready for direct or indirect grilling. If you are cooking in the oven, preheat it to 210C/190C Fan/Gas 7.
Slice the peppers in half through the stem, then scoop out and discard the seeds and core. Line them up on a plate or baking sheet so you can carry them easily to the barbecue.
Set a frying pan over a medium- low heat, add the oil and onion and fry for 15 minutes, or until softening and lightly caramelised. Transfer to a bowl and stir in the chickpeas, garlic, tomatoes, olives, sun-dried tomatoes and parsley. Season with a little salt and a good grind of pepper. Spoon the filling into the peppers, pushing it well into the corners.
Carefully transfer the stuffed peppers to the grill, or into the oven on a tray, and cook for 30-40 minutes, until lightly charred and soft to the touch. Start them off indirectly until they begin to soften, then slide them directly above the fire to finish off chargrilling. If using a gas barbecue, start off over a lower flame and gradually increase the heat as they begin to soften.
Once cooked, transfer to a plate. Top each with a spoonful of yoghurt, a little harissa and an extra sprinkle of parsley and serve.
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