Corned Beef With Chickpeas And Sun-Dried Tomatoes

• 1 None corned beef brisket (about 3 1/2 lbs)
• 10 None whole black peppercorns
• 1 None onion, quartered
• 5 None whole cloves
• 5 None dried bay leaves
• 2 cans (15 oz each) chickpeas, rinsed
• 1/2 cup sun-dried tomatoes in oil, drained, reserving 2 tbsp oil
• 1/4 cup lemon juice
• 1/4 cup small basil leaves, plus addditional, to serve

1. Rinse corned beef under cold running water. Place corned beef, peppercorns, onion, cloves and bay leaves in a large saucepan. Cover with cold water; bring to a boil on high heat. Using a metal slotted spoon, scoop impurities from surface and discard. Reduce heat to medium-low; cook 1 hour 30 mins or until meat flakes when tested with a fork.
2. Add chickpeas to pan; cook 5 mins or until heated through. Remove corned beef to a cutting board. Let stand 10 mins before slicing. Drain chickpea mixture, discarding peppercorns, onion, cloves and bay leaves.
3. Mix chickpeas, tomatoes, reserved oil, lemon juice and basil in a medium bowl. Divide chickpea mixture among serving bowls. Top with corned beef and additional basil.

beef brisket, black peppercorns, onion, cloves, bay leaves, chickpeas, tomatoes, lemon juice, basil

Taken from recipes-plus.com/api/v2.0/recipes/22680 (may not work)