Warm Chickpea Salad

• 3 tomatoes, cut into quarters and seeds removed
• 4 teaspoons olive oil
• 2 small red chilies, deseeded and sliced
• 3 garlic cloves, crushed
• 1 red onion, finely chopped
• 1/4 1/4 cup vegetable stock or 1/4 cup water
• 400 g chickpeas, drained and rinsed (garbonzos 14 oz)
• 4 tablespoons parsley, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest, zested finely

1. Deseed the tomatoes and chillies. Chop tomatoes into a rough dice and finely slice the chillies.
2. Heat the oil in a large frypan/skillet. Add the chilli, garlic and red onion. Stir over a medium heat for about 5 mintus.
3. Add the chopped tomatoes and the wine/stock/water (whichever of your choice). Reduce heat to low. Cover the skillet (if you dont have a lid you can use aluminium foil). Cook for another 8-10 minutes. The mixture should be soft and most of the liquid evaporated.Remove from the heat.
4. Lightly stir in the chickpeas (or other white beans) , parsley, lemon juicend lemon zest.Season to taste with freshly ground salt and pepper.
5. Serve with lemon wedges.

tomatoes, olive oil, red chilies, garlic, red onion, vegetable stock, chickpeas, parsley, lemon juice, lemon zest

Taken from www.food.com/recipe/warm-chickpea-salad-299517 (may not work)