Announcement – Proceed studying under
Yields:
4
parts
Whole Time:
0
hours
4. 5
minutes
additional virgin olive oil, divided
giant yellow onion, finely chopped
garlic cloves, minced
freshly floor black pepper
15.5-ounce cans chickpeas, drained
plus 2 tablespoons chopped curly parsley
bell peppers, halved lengthwise, seeds and ribs eliminated
finely chopped tomatoes
finely chopped cucumbers
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- Preheat oven to 400°F. In a big skillet, warmth 2 tablespoons of olive oil over medium-high warmth. Add the onion and garlic and season with salt and pepper. Cook dinner, stirring incessantly, till softened, about 5 minutes. Switch the onion combination to a bowl.
- Add chickpeas, cumin, cilantro, 1/4 cup parsley, and 1 tablespoon olive oil to bowl; season with salt and pepper and stir to mix.
- Place the peppers in a baking dish and fill them with the chickpea combination. Roast till peppers are tender, about half-hour.
- In the meantime, toss tomatoes and cucumbers with lemon juice, remaining 2 tablespoons parsley, and 1 tablespoon olive oil.
- Serve peppers topped with tomato salad and drizzled with tahini.
Joel Goldberg
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