Chickpeas With Pearl Onions, Artichokes and Roasted Red Peppers

By The Canadian Living Test Kitchen

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Chickpeas With Pearl Onions, Artichokes and Roasted Red Peppers

Chickpeas With Pearl Onions, Artichokes and Roasted Red Peppers
Photography by Felix Wedgwood

This recipe makes 6 servings

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Nutritional Info
Pper serving: about -
cal 266266 cal
pro 7 g7g pro
total fat 15 g15g total fat
sat. fat 2 g2g sat. fat
carb 30 g30g carb
fibre 7 g7g fibre
chol 0 mg0mg chol
sodium 348 mg348mg sodium
potassium 457 mg457mg potassium
% RDI: -
calcium 66 calcium
iron 1616 iron
vit A 1818 vit A
vit C 133133 vit C
folate 4040 folate
  • Preparation time: 10 minutes
  • Total time : 27 minutes
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 2 sweet red peppers 2 sweet red peppers
  • 1 bag (10 oz/284 g) white pearl onions 1 bag (10 oz/284 g) white pearl onions
  • 2 tbsp olive oil 2 tbsp olive oil
  • 1/4 tsp salt 1/4 tsp salt
  • 1 can (19 oz/540 mL) chick peas , drained and rinsed1 can (19 oz/540 mL) chick peas, drained and rinsed
  • 1 can (14 oz/398 mL) artichoke hearts , drained and quartered1 can (14 oz/398 mL) artichoke hearts, drained and quartered
  • 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
  • 1/4 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil
  • 1 tbsp white wine vinegar 1 tbsp white wine vinegar
  • 1/2 tsp finely grated lemon rind 1/2 tsp finely grated lemon rind
  • 1 tbsp lemon juice 1 tbsp lemon juice
  • 1/4 tsp pepper 1/4 tsp pepper

Preparation

On baking sheet, broil red peppers, turning occasionally, until blackened all over, about 12 minutes. Remove to bowl. Cover with plastic wrap and let cool. Peel, seed and cut into 1/4-inch (5 mm) wide strips. Set aside.

In saucepan of boiling water, blanch onions for 1 minute; drain and rinse under cool water. Peel and transfer to skillet. Add oil and 1/2 cup (125 mL) water; bring to boil and cook, stirring occasionally, until no liquid remains and onions are tender and golden, about 12 minutes. Sprinkle with half of the salt.

Add reserved peppers, chickpeas and artichokes; cook, stirring, for 2 minutes. Transfer to bowl.

Toss with parsley, oil, vinegar, lemon rind, lemon juice, pepper and remaining salt.

Source : Canadian Living Magazine: December 2010

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