Name: Goat’s cheese with chickpeas and capsicum
Cook time: 50 min
Total time: 50 min
Ingredients: 2 green capsicums (700g); 2 red capsicums (700g); 2 tablespoon olive oil; 1 red onion (170g), sliced thinly; 2 clove garlic, crushed; 1 teaspoon ground cumin; 1/2 teaspoon hot paprika; 400 gram canned chickpeas (garbanzo beans), rinsed, drained; 2 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 1/3 cup coarsely chopped fresh flat-leaf parsley; 60 gram soft goat's cheese

Ingredients

2 green capsicums (700g)

2 red capsicums (700g)

2 tablespoon olive oil

1 red onion (170g), sliced thinly

2 clove garlic, crushed

1 teaspoon ground cumin

1/2 teaspoon hot paprika

400 gram canned chickpeas (garbanzo beans), rinsed, drained

2 teaspoon finely grated lemon rind

1 tablespoon lemon juice

1/3 cup coarsely chopped fresh flat-leaf parsley

60 gram soft goat's cheese

Method

1.Preheat oven to 200°C/400°F. Oil oven trays.

2.Quarter capsicums; discard seeds and membranes. Roast, skin-side up, until skin blisters and blackens. Cover capsicum with plastic or paper for 5 minutes; peel away skin, then slice capsicum thinly.

3.Heat oil in large frying pan; stir onion and garlic, until onion softens. Add spices and half the chickpeas; cook, stirring, about 2 minutes or until fragrant. Add capsicum; cook, stirring, until heated through. Remove from heat; stir in rind, juice and parsley. Cool.

4.Meanwhile, coarsely mash remaining chickpeas with cheese in medium bowl.

5.Stir capsicum mixture into cheese mixture; season to taste.

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Ingredients

Method

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