Chickpeas (kabuli
chane), soaked overnight and boiled with salt 1 cup
Large green capsicum 1
Olive oil 2 tbsps
Garlic 10 cloves
Cherry tomatoes 20 to 30
Salt to taste
Green olives, sliced 3 tbsps
Fresh basil leaves 15 to 20
Black peppercorns,
crushed ½ tsp
Red chillies, crushed ½ tsp
Extra virgin olive oil 2 tbsps
Methods
Quarter the capsicum,
remove seeds and the pith.
Heat 2 tbsps olive oil
in a non-stick grill pan. Lightly crush the garlic cloves and add to the grill pan.
Add green capsicum
and cherry tomatoes and grill. Turn them over so that they get grilled evenly all around. Sprinkle some salt.
Take the chickpeas in
a mixing bowl and add green olives.
Take the grill pan off
the heat. Cut the green capsicum into small pieces and add to the chickpea mixture.
Chop the basil leaves
and add to the chickpeas. Add salt, crushed black peppercorns, crushed red chillies, extra virgin olive oil and the grilled tomatoes and garlic cloves.
Add some of the
mixture in the grill pan, stir to absorb all the flavours left behind by the grilled vegetables and add to the bowl. Add everything together well.
