- 400g can chickpea
- 4-5 roasted red pepper, from a jar (or see Know-how, below)
- 4 tbsp chopped mint
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- 4 tbsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 4 spring onion, chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tbsp lemon juice
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Rinse and drain the chickpeas, then pat dry with kitchen paper. Tip onto a plate and crush roughly with a fork. Drain the peppers, then roughly chop. Mix the mashed chickpeas and peppers with the remaining ingredients, plus some seasoning.
Serve in one big bowl, or four small ones so everyone has their own portion.
You can roast your own peppers under a hot grill, on a griddle pan or directly over the flame of a gas hob. Turn frequently to make sure that they blacken evenly. Once blackened all over, place in a bowl and cover with cling film – this will make the peppers steam a little, leaving them nice and soft. Allow to cool in the bowl, then peel away the skin and remove the seeds.