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Chickpeas with Veggies & Goat Cheese

WORK

15

minutes

WATCH

0

minutes

READY IN

15

minutes

for 4 portions

1 can
(14oz/400g)

chickpeas (garbanzo beans)

1 1/2
(6.5oz/180g)

yellow bell peppers

2.5oz / 70g

sun-dried tomatoes

2oz / 60g

soft goat cheese

1 large
(3.5oz/100g)

leek

2 cloves

garlic

3tbsp

olive oil

1tbsp

dried thyme

  1. Cut leek into half rings (use white and light green part until where green gets dark). Cut yellow bell pepper into dice. Cut sundried tomatoes into dice, if the pieces are very big. Press garlic.
  2. Put olive oil in pan. Add leek and garlic and fry for 1-2 minutes.
  3. Add chickpeas, yellow bell pepper and sundried tomatoes and fry under constant stirring for another 3-4 minutes until bell peppers get a bit tender.
  4. Add goat cheese crumble and optionally thyme and fry for another 1-2 minutes.
  5. Serve hot or cold.

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