Fiery chickpea salad

Name: Fiery chickpea salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 chili pepper; 1 green pepper; 1 Garlic clove; 1 collar Spring onions; 1 red and yellow pepper; 1 can(s) (850 ml) Chickpeas; 1 package (100 g) Bacon; 1 can(s) (850 ml) peeled tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1/2 bunch Mint; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 300 g Whole milk yoghurt

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 chili pepper
1 green pepper
1 Garlic clove
1 collar Spring onions
1 red and yellow pepper
1 can(s) (850 ml) Chickpeas
1 package (100 g) Bacon
1 can(s) (850 ml) peeled tomatoes
7-10 Tbsp Salt
7-10 Tbsp Sugar
1/2 bunch Mint
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
300 g Whole milk yoghurt

Directions

1
Cut the chilli and pepper lengthwise and scrape out the seeds. Cut the pods into rings. Peel garlic and chop finely. Clean and wash spring onions, dab dry and cut into fine rings.
2
Quarter the peppers, remove the seeds, wash, dab dry and cut into bite-sized pieces. Pour the chickpeas onto a sieve, rinse briefly and drain. Leave bacon in a pan until crispy.
3
Take out and drain on kitchen paper. Add spring onions, bell peppers, chilli, pepper and garlic to the pan. Add the tomatoes and chop a little. Add the chickpeas. Season with salt and sugar.
4
Bring everything to the boil and let it boil down for about 10 minutes. In the meantime, wash mint and shake dry. Pluck off all but a few leaves for garnishing and cut into fine strips. Season yoghurt with salt, pepper and lemon juice.
5
Fold in mint. Let the chickpea salad cool down a little. Break the bacon into pieces and fold into the salad. Serve the salad. Garnish with mint and yoghurt. Add the rest of the yoghurt.