Spicy chickpea salad

Name: Spicy chickpea salad
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 2 Onions; 2 Garlic cloves; 2 can(s) (850 ml each) Chickpeas; 3 TABLESPOONS Oil; 1/2 TEASPOON Fennel seeds; 2 can(s) (850 ml each) peeled tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Cinnamon; 7-10 Tbsp Sugar; 1 collar flat leaf parsley; 1/2 potty Mint

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

2 Onions
2 Garlic cloves
2 can(s) (850 ml each) Chickpeas
3 TABLESPOONS Oil
1/2 TEASPOON Fennel seeds
2 can(s) (850 ml each) peeled tomatoes
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp Cinnamon
7-10 Tbsp Sugar
1 collar flat leaf parsley
1/2 potty Mint

Directions

1
Peel and finely dice the onions and garlic. Pour the chickpeas onto a sieve, rinse briefly and drain. Heat the oil in a pan. Sauté the fennel seeds in it. Add onions and garlic.
2
Chop the tomatoes in the tin and add to the onions. Add the chickpeas. Season with salt, cayenne pepper, cinnamon and sugar. Bring everything to the boil and let it boil down for about 10 minutes. Wash the parsley. Pluck off the leaves and cut into fine strips. Wash the mint, dab dry and put something aside for garnishing. Pluck off the remaining leaves and chop them coarsely. Let the chickpea salad cool down a little. Fold in parsley and chopped mint.
3
Wash the mint, dab dry and put something aside for garnishing. Pluck off the remaining leaves and chop them coarsely. Let the chickpea salad cool down a little. Fold in parsley and chopped mint. Arrange the salad on a plate. Serve garnished with mint. Serve with yoghurt and flatbread
4
With 8 people: