"This is an easy, filling dinner, with the only proviso being that you must use good chickpeas any jarred ones will work perfectly, otherwise use tinned from Epicure or KTC. (Of course, feel free to soak dried chickpeas overnight and cook, if that's your jam.) Warmed through with softened tomatoes, a herb-packed dressing and toasted pine nuts, it's a feast in a bowl. Serve with good flatbread, if you wish."
"Toast the pine nuts in a large frying pan on a medium heat, shaking the pan frequently, for four to five minutes, until the pine nuts are evenly toasted. Under no circumstances should you leave the pan to do something else: they will burn in an instant. Tip the toasted pine nuts on to a plate, then return the pan to the heat and add a tablespoon of olive oil."
Make toasted pine nuts, softened cherry tomatoes and warmed chickpeas for an easy, filling dinner that serves 3–4. Toast pine nuts in a frying pan for four to five minutes, then soften halved vine cherry tomatoes in olive oil. Add drained, rinsed chickpeas and warm for five to six minutes before letting them sit for ten minutes. Blend basil, flat-leaf parsley, olive oil, lemon juice and sea salt into a herb dressing. Serve chickpeas over two tablespoons of Greek yoghurt per bowl, drizzle with dressing, scatter pine nuts and basil leaves, and serve immediately. Refrigerate leftovers and reheat to enjoy later.
Read at www.theguardian.com
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