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Turkish Pepper, Tomato, & Chickpea Salad

Wed 6th Jun 2012 Posted By Ali Gritt Complexity – 3/5 Cooking Time – 1:30HRS
  • Ingredients
    • 1 large red, green, yellow pepper
    • 1 small red chilli - chopped
    • 300g cherry tomatoes - halved
    • 200g chickpeas
    • 1 aubergine
    • Small bunch coriander & mint
    • Salt
    • Pepper
    • Half tsp smoked paprika
    • Half tsp cumin
    • Half tsp sumac
    • 3 tbsp extra virgin olive oil
    • 1 tbsp red wine vinegar
    • 1 tbsp pomegranate molasses
Preparation Method
  1. Char-grill peppers until charred all over. Place in a plastic bag to loosen the skin. When the peppers have cooled, peel and chop them. Place in large bowl.
  2. Char-grill aubergines and then place in an oven and bake @ 220C for 50 minutes. Leave to cool and then peel, chop and add to peppers.
  3. Mix all other ingredients in to peppers and aubergine. Check seasoning.
  4. Serve with crispy pitta bread and leaves if required.
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