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. ---------------------------------------------------------------------------
Nutrition
Ingredients
