Roasted Chickpea Pepper Tomato & Tallegio Pots
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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
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.
Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio.
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