Meatless Mondays with Cathy Duffield
Chickpeas make a hearty salad and this dish is a good one to take to a pot-luck dinner or a picnic.
3/4 cup finely sliced dried apricots
1 green capsicum, sliced (optional)
4 spring onions, sliced
3 cups cooked chickpeas, drained (equivalent to 2 tins)
1 tsp oil
1 clove garlic, crushed
1 tsp ground cumin
2 tomatoes, chopped
1 tsp tomato paste
1/3 cup water
1 onion, sliced finely
1/2 tsp salt
Heat oil in a saucepan and add garlic and cumin. Stir for one minute.
Add tomato and tomato paste and cook for 15 minutes on a low heat, stirring occasionally.
Push the mixture through a sieve and return strained mixture to saucepan.
Stir in water and onion and cook for another five minutes.
Cool and combine with the apricots, capsicum, spring onions, and chickpeas.
Chill for at least two hours before serving.