(WSVN) - On the menu tonight, a savory vegan dish that is also filled with protein. This plate is easy to cook, and you can use it as a side or a main course. Here’s the recipe, as we grab a Bite with Belkys.
Ingredients:
1/2 cup plus 2 tbs. extra virgin olive oil
1/4 cup finely diced yellow onion
2 15-ounce cans of chickpeas, drained and rinsed
pinch of sea salt and freshly ground black pepper (to taste)
3 sprigs thyme
1 tsp. chile flakes
1/4 cup cured black olives, pitted and torn
1/2 lemon sliced into thin wheels
1/2 cup crumbled feta cheese
smoked paprika for serving
crusty bread for serving
Method of Preparation:
- In a small skillet over medium heat, add a splash of the olive oil.
- When it’s hot, add onions and sauté until soft and beginning to brown- about 5 minutes.
- Remove from heat and scrape into a baking dish. You can use an 8 X 8 or 9 X 9 if you want softer chickpeas, or a 9 X 13 if you would like them to be a bit crispy on the bottom.
- Add the remaining olive oil, chickpeas, capers, salt, pepper, thyme, chile flakes, olives, and lemon slices to the dish then stir to combine.
- Cover tightly with foil and bake 35 to 45 minutes, until the mixture is bubbly and the chickpeas are soft.
- Remove the foil, add the crumbled feta, and paprika and allow to cool for 15 minutes before serving with- or on top of crusty bread.
Enjoy!
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