Oriental chickpea salad

Name: Oriental chickpea salad
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 2 medium-sized onions; 2 Garlic cloves; 2 can(s) (850 ml each) Chickpeas; 1/2 TEASPOON Fennel seeds; 3 TABLESPOONS Oil; 2 can(s) (850 ml each) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Cinnamon; 7-10 Tbsp Sugar; 1 bunch of parsley; 1/2 potty Mint

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

2 medium-sized onions
2 Garlic cloves
2 can(s) (850 ml each) Chickpeas
1/2 TEASPOON Fennel seeds
3 TABLESPOONS Oil
2 can(s) (850 ml each) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp Cinnamon
7-10 Tbsp Sugar
1 bunch of parsley
1/2 potty Mint

Directions

1
Peel and finely dice the onions and garlic. Rinse and drain the peas. Roast the fennel seeds in a large, wide pot in hot oil. Fry the onions and garlic briefly. Add tomatoes, juice and peas. Season with salt, cayenne pepper, some cinnamon and sugar. Bring everything to the boil and simmer open for 10-15 minutes, stirring from time to time. Let it cool down a little bit
2
Wash the herbs and, except for a little mint, cut them finely. Fold into the vegetables and season again. Garnish with the remaining mint. The salad tastes warm or cold. Served with: creamy yoghurt and flat bread
3
Drink: dry sherry