I love chickpeas – they are filled with fibre and goodness.
This recipe is so fast and easy that is has become a favourite of mine. Perfect for a weeknight dinner, or entertaining as it accompanies any meat really well !
Note: Kabuli chickpeas are small and tender; we’ve used them in this recipe because they cook in less time than ordinary chickpeas. Theyíre available from select delicatessens. If they’re unavailable, substitute canned chickpeas; just drain, rinse and then cook them in boiling water for 2-4 minutes to warm them through first.