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Roasted Chickpea Pepper Tomato & Tallegio Pots

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  • Serves: 4-6
  • Prep Time: 20 mins
  • Ready in: 30 mins
  • Difficulty: Easy
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Roasted Chickpea Pepper Tomato & Tallegio Pots


  • 2 x 400g cans chickpeas, drained, dried 
  • 6 tbsp olive oil
  • 1 red onion, finely chopped
  • 4 cloves garlic, chopped finely
  • 3 red peppers, seeded and cut into 2cm pieces 
  • 250g sun blush tomatoes, roughly chopped
  • 200g Tallegio cheese, in small pieces
  • 2 tbsp tomato paste
  • 2-3 tbsp balsamic vinegar, 
  • salt and freshly milled black pepper
  • 200g cooked orzo or similar small pasta, cold

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  • Pre heat the oven to 200C / Gas 6.
  • Toss the chickpeas in half the oil add a little salt and pepper and roast ‘til dried and with a little colour.
  • Meanwhile, heat the rest of the oil and add the red onions, garlic and pepper pieces, sauté slowly ‘til soft and with a little colour.
  • Mix the tomato paste and vinegar together well and add to the peppers when they are finally soft and cook for 1 minute.
  • Layer up the jars with pepper mix, cooked oiled Orzo, cheese and then chickpeas, seasoning as you go.
  • Chill well.

Phil's Tips

Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio.

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