Chickpeas With Pearl Onions, Artichokes and Roasted Red Peppers

Chickpeas With Pearl Onions, Artichokes and Roasted Red Peppers
This recipe makes 6 servings
  • 2 sweet red peppers
  • 1 bag (10 oz/284 g) white pearl onions
  • 2 tbsp (30 mL) olive oil
  • ¼ tsp (1 mL) salt
  • 1 can (19 oz/540 mL) chick peas, drained and rinsed
  • 1 can (14 oz/398 mL) artichoke hearts, drained and quartered
  • ¼ cup (60 mL) chopped fresh parsley
  • ¼ cup (60 mL) extra-virgin olive oil
  • 1 tbsp (15 mL) white wine vinegar
  • ½ tsp (2 mL) finely grated lemon rind
  • 1 tbsp (15 mL) lemon juice
  • ¼ tsp (1 mL) pepper
  1. On baking sheet, broil red peppers, turning occasionally, until blackened all over, about 12 minutes. Remove to bowl. Cover with plastic wrap and let cool. Peel, seed and cut into ¼-inch (5 mm) wide strips. Set aside.
  2. In saucepan of boiling water, blanch onions for 1 minute; drain and rinse under cool water. Peel and transfer to skillet. Add oil and ½ cup (125 mL) water; bring to boil and cook, stirring occasionally, until no liquid remains and onions are tender and golden, about 12 minutes. Sprinkle with half of the salt.
  3. Add reserved peppers, chickpeas and artichokes; cook, stirring, for 2 minutes. Transfer to bowl.
  4. Toss with parsley, oil, vinegar, lemon rind, lemon juice, pepper and remaining salt.
  5. Source : Canadian Living Magazine: December 2010


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