The chickpea recipe that I posted the other week made for a much more enjoyable work lunch than I thought it would… The chickpeas breaking down into the sauce made it sort of like a vegetabley hummus! It was very satisfying.
So here I’ve used a similar method, but with kombu, lemon thyme, capers and sun dried tomatoes to flavour the sauce. Yum!
1 red pepper, cut into strips
1 courgette, cut into strips
1 400 g tin of chickpeas, drained
2 sun dried tomatoes finely chopped (or snipped with scissors, it’s easier!)
1 15 x 5 cm piece of kombu seaweed
a large sprig of lemon thyme
400 ml water
15 basil leaves
2 tsp capers, chopped
In a saute pan (with a lid) on a medium heat, bring the red pepper, courgette, chickpeas, sun dried tomatoes, kombu, lemon thyme and water to a simmer. Cover the pan and cook for 5 minutes. Remove the lid, turn the heat up to high and bubble the sauce until it has reduced to around 50 ml. Mine took 6 minutes. By this point the chickpeas should have started to break down into sauce. Remove the kombu and thyme, and then stir through the basil leaves and capers.