Warm chickpea, fennel & pepper salad

Recipe uploaded by

Ruth Watson

2 ratings

Recipe by Ruth Watson

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. For the dressing, pour the vinegar into a small jug, season with salt and pepper, then whisk in the oil. Leave to one side.
2. Perch the peppers over 1 or 2 gas burners (or put them under a hot grill) and blacken them, turning all the time to expose the red skin to the naked heat. When completely charred, tuck them into a plastic bag and leave for 10 minutes. Scrape off the blistered skin, seed and cut the flesh into medium dice. Set aside.
3. Heat the oil in a large non-stick fryingpan over a medium heat and tip in the onion and shallot. Fry for 3-4 minutes, stirring frequently. Add the garlic, fennel, rosemary and bay leaf. Fry for 5-6 minutes, stirring frequently, without letting the vegetables colour.
4. Pour 200ml/7fl oz boiling water into a heatproof measuring jug and whisk in the bouillon powder. Pour into the frying pan, tip in the chickpeas and stir. Bubble vigorously for about 5 minutes or until the juices have nearly disappeared. Remove from the heat and cool for a few minutes.
5. Scrape the contents of the frying pan into a large mixing bowl, then throw in the peppers, lemon zest and parsley. Pour in the dressing and toss gently but thoroughly. Taste and adjust the seasoning. Serve warm or at room temperature.

Getting ahead

Make the salad up to 12 hours ahead. Take it out of the fridge at least 2 hours before serving

Per serving

342 kcalories, protein 11g, carbohydrate 29g, fat 21 g, saturated fat 2g, fibre 8g, salt 1.25 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/1762/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 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

FOR THE DRESSING

• 1 tbsp red wine vinegar
• 4 tbsp extra-virgin olive oil

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Cook 45 - 1 hr

Vegetarian

Ingredients

• 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

FOR THE DRESSING

• 1 tbsp red wine vinegar
• 4 tbsp extra-virgin olive oil

Per serving

342 kcalories, protein 11g, carbohydrate 29g, fat 21 g, saturated fat 2g, fibre 8g, salt 1.25 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk