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Warm chickpea, fennel & pepper salad
- 2 large red peppers
- 2 tbsp olive oil
- 1 medium red onion , chopped into small dice
- 1 large shallot , finely sliced
- 2 garlic cloves , crushed and finely chopped
- 1 small bulb fennel , chopped into small dice
- 1 sprig of fresh rosemary
- 1 bay leaf
- 1 tsp vegetable bouillon powder
- 2 x 410g cans chickpea , drained and rinsed
- zest of 1 lemon , finely chopped
- 20g packet (or a large a large handful) flatleaf parsley , chopped
- 1 tbsp red wine vinegar
- 4 tbsp extra-virgin olive oil
Directions:View on BBC Good Food
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