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Servings 6
Calories 611 kcal
Prep Time20 mins
Cook Time30 mins
Total Time50 mins

Ingredients
 

  • 800 g chickpeas, 2 x 400g cans, drained and dried
  • 6 tbsp olive oil
  • 1 red onion, finely chopped
  • 4 garlic cloves, chopped finely
  • 3 red peppers, seeded and cut into 2cm pieces
  • 250 g sunblush tomatoes, roughly chopped
  • 200 g Taleggio cheese, in small pieces
  • 2 tbsp tomato paste
  • 2 tbsp balsamic vinegar
  • salt and freshly ground black pepper
  • 200 g cooked orzo or similar small pasta, cold

Instructions
 

  • Pre heat the oven to 200C Gas 6.
  • Toss the chickpeas in half the oil, add a little salt and pepper and roast until dried and with a little colour.
  • Meanwhile, heat the rest of the oil and add the red onions, garlic and pepper pieces, sauté slowly, until soft and with a little colour.
  • Mix the tomato paste and vinegar, add to the peppers when they are soft and cook for 1 minute.
  • Layer up the jars with pepper mix, cooked oiled Orzo, cheese and then chickpeas, seasoning as you go.
  • Chill well.
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Nutrition Facts
Roasted Chickpea Pepper Tomato & Tallegio Pots
Amount per Serving
Calories
611
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
26
mg
9
%
Sodium
 
454
mg
20
%
Potassium
 
796
mg
23
%
Carbohydrates
 
72
g
24
%
Fiber
 
14
g
58
%
Sugar
 
14
g
16
%
Protein
 
24
g
48
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chickpea
Course Nibbles, Pasta, Salad, Side Dish, Vegetables
Cuisine ITV This Morning, Spring
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