This simple dish can be served as a main course or a salad. To save time, use tinned chickpeas.

Serves: 2-3 Prep. time: 20′ + 12h waiting Cooks in: 60′ Ready in: 1:20′

500g chickpeas
4 roast red peppers, from a jar
2 large onions, cut in rings
1 tbsp sugar
1/5 cup extra-virgin olive oil
1/5 cup sweet red wine

For the dressing
1/5 cup extra-virgin olive oil
1 tbsp balsamic vinegar
1 tsp sugar
1 tbsp mustard
salt, pepper


Step 1
In a large bowl, soak chickpeas in tap water overnight. The next day rub and remove any peels.
Boil in a large pot with water and salt until tender. Drain.

Step 2
In a medium frying pan heat oil on medium heat and cook onion until nicely colored, stirring with a spatula for 10 minutes. Sprinkle with sugar and add wine. Turn down heat and cook until liquid evaporates. Remove pan from heat. Chop roast peppers and put in a bowl.

Step 3
Whizz all dressing ingredients and set aside.

Step 4
Mix chickpeas in a serving bowl with onions, peppers, sprinkle with pepper and drizzle with the dressing. Toss together and serve.

Photo: George Drakopoulos – Food styling: Elena Jeffrey

Και η συνταγή στα ελληνικά: Ρεβίθια με πιπεριές Φλωρίνης και καραμελωμένα κρεμμύδια