Rosemary Tuna Kebabs with Chickpea Salsa

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


Chickpea Salsa

  • 1 tablespoon olive oil
  • 2–3 small red chillies, seeded and chopped
  • 3–4


  1. To make the chickpea salsa, heat the olive oil in a large non-stick frying pan. Add the chilli, garlic and onion and stir over medium heat for 5 minutes, or until softened. Add the tomatoes and wine. Cook over low heat for 10 minutes, or until the mixture is soft and most of the liquid has evaporated. Stir in the chickpeas, oregano and parsley. Season wi