Servings:
4
Prep time:
15
Cooking time:
15
INGREDIENTS
- - 2 peppers, yellow
- - 1 pepper, red
- - 250 g canned chickpeas, drained
- - 200g of cherry tomatoes
- - 80 g of olives
- - 1 bunch basil
- - extravirgin olive oil
- - Beans cilantro
- - salt
INSTRUCTIONS
- Peel the peppers, cut them into cubes and toss with 2 tablespoons of olive oil, a pinch of salt and freshly ground coriander. Arrange on a large double aluminum foil and close it, forming a parcel, then lay it on a baking dish.
- Bake on foil at 190 ° C for 10 minutes, after this time partially open it, add the chickpeas and cook in the oven for another 5 minutes.
- Cut the tomatoes into wedges, then toss with the finely chopped basil, a tablespoon of oil and a sprinkling of salt.
- Remove the foil from the oven and carefully open it leaving the contents cool for a few minutes. Now stir the mixture of peppers and chickpeas with tomatoes and olives. Arrange the peppers on the dish finishing with more basil.
