Events and Celebrations

  • 4 shallots
  • 2 garlic cloves, sliced
  • 4 large red Spanish chillies, halved lengthways and deseeded
  • 300 g (10 oz) can chickpeas, rinsed and drained
  • 1 bunch of mint, roughly chopped
  • 3 tablespoons olive oil
  • 4 tablespoons lemon juice
  • salt and black pepper

Heat a ridged grill pan. Cut the shallots into wedges, keeping the root ends intact to hold the wedges together, and thread them on to a metal skewer. Thread the garlic cloves on to another skewer and the chillies on to a third.

Place all the skewers on a hot barbecue and cook the garlic for 1 minute on each side, the chillies for 2—3 minutes on each side and the shallots for 4 minutes on each side. Remove and place the vegetables in a large bowl.

Add the drained chickpeas, chopped mint, olive oil, lemon juice and seasoning to the bowl of griddled vegetables. Mix all the ingredients together roughly and serve.

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