Sweet Pepper, Tomato and Chick Pea Salad

Name: Sweet Pepper, Tomato and Chick Pea Salad
Cuisine: Morocco
Ingredients: small bunch of flat-leaf parsley, finely chopped; salt; 1 level teaspoon cumin seeds; pinch of ground chilli; 400 g (14 oz) cooked or canned chick-peas; 400 g (14 oz) cooked or canned chick-peas; 2 tablespoons each extra-virgin olive oil and groundnut oil; 1 tablespoon lemon juice; 1 clove garlic, peeled and crushed – optional; 2 tablespoons each extra-virgin olive oil and groundnut oil; 8 ripe tomatoes, peeled if you like, seeded and cut into strips or chopped; 6 large red peppers

Preparation info

Serves
8

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

6 large red peppers
8 ripe tomatoes, peeled if you like, seeded and cut into strips or chopped
400 g (

Africa
Morocco
Starter
Vegan
Gluten-free

Method

Grill or roast the peppers, and remove the skins and seeds. Dice or cut into strips, and mix well with the rest of the ingredients.