Rukmini Iyer’s Quick And Easy Recipe For Herb-spiked Chickpeas With Tomatoes And Pine Nuts | Quick And Easy

This is an easy, filling dinner, pinch nan only proviso being that you must usage good chickpeas – immoderate jarred ones will activity perfectly, different usage tinned from Epicure aliases KTC. (Of course, consciousness free to soak dried chickpeas overnight and cook, if that’s your jam.) Warmed done pinch softened tomatoes, a herb-packed dressing and toasted conifer nuts, it’s a feast successful a bowl. Serve pinch bully flatbread, if you wish.

Herb-spiked chickpeas pinch cherry tomatoes and conifer nuts

If you’re cooking for 1 aliases two, make nan afloat amount of chickpeas and dressing, and refrigerate nan remainder to lukewarm done and eat complete nan pursuing days.

Prep 15 min
Cook 15 min
Serves 3-4

60g conifer nuts
2 tbsp oliva oil
300g vine cherry tomatoes, halved
700g jar chickpeas, drained and rinsed, aliases 2 x 400g tins chickpeas, drained and rinsed
8 tbsp greek yoghurt, to serve

For nan dressing
10g caller basil leaves, positive other mini leaves to serve
10g caller flat-leaf parsley
40ml oliva oil
1 lemon, juiced
1 tsp oversea brackish flakes

Toast nan conifer nuts successful a ample frying cookware connected a mean heat, shaking nan cookware frequently, for 4 to 5 minutes, until nan conifer nuts are evenly toasted. Under nary circumstances should you time off nan cookware to do thing else: they will pain successful an instant. Tip nan toasted conifer nuts connected to a plate, past return nan cookware to nan power and adhd a tablespoonful of oliva oil.

Add nan tomatoes, soften connected a debased power for 5 minutes, past adhd nan chickpeas and remaining tablespoonful of oliva oil, and lukewarm done for a further 5 aliases six minutes. Turn disconnected nan power and time off nan chickpeas to beryllium for 10 minutes.

Blitz nan basil leaves, parsley, oliva oil, citrus juice and oversea brackish successful a high-speed blender. Gently lukewarm nan chickpeas through, past dispersed 2 tablespoons of yoghurt into each bowl. Top pinch nan chickpeas, drizzle complete nan dressing, scatter complete nan conifer nuts and remaining basil leaves, and service immediately.