Servings: 6
Time: 20 mins prep, 90 mins cooking time
Ingredients
- 300g dried chickpeas*
- 2-3 red chillies, seeded and finely sliced
- 3 cloves garlic, peeled and roughly chopped
- 2 red onions, peeled and finely sliced
- 2 tbsp rapeseed oil
- 50ml cider vinegar
- 1 bunch coriander leaves
- 250ml roughly crumbled feta type cheese
- 1 bunch sliced spring onions
- 100g mint leaves
- 75ml extra virgin rapeseed oil
- Salt and pepper
Notes: * Check Coeliac UK’s Food & Drink Information for suitable products
Method
- Soak the dried chickpeas overnight, then drain and rinse.
- Add cold water to submerge them by at least 5cm and bring to boil before turning down to a simmer for 1-2 hours. Remove any residue and keep topping up the water with boiling water.
- Fry the chilli, garlic and onions in rapeseed oil for 5 mins. Add vinegar and boil until evaporated.
- Mix the chickpeas and onion mix in large bowl.
- Add the remaining ingredients and season.
Good to know
About Coeliac UK
Coeliac UK is the charity for people who need to live without gluten. They provide independent, trustworthy advice and support so people can live well, gluten free.
