Chick Pea And Pepper Salad

This makes a complete meal served over rice, or a nice salad served at room temperature.


You Will Need:
3-4 tablespoons olive oil
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
4 stalks celery, chopped
1 sweet onion, chopped
2 large garlic cloves, smashed
2 bay leaves
a handful of chopped olives (I used Kalamata)
1 tablespoon chopped preserved lemon peel
1 teaspoon dried thyme
1 teaspoon dried sage
A generous grind of black pepper
About 4 cups cooked chickpeas
Salt to taste (use less if using tinned chickpeas)

Heat a large frying pan over medium heat and add the oil. Add the onions and cook for a few minutes until softened. Add the garlic, bay leaves, olives, lemon peel, thyme, sage and pepper. Cook until peppers have softened but not lost colour. Add the chickpeas and cook a few minutes more adding additional oil if needed. Adjust salt, and serve either hot over rice, or at room temperature as a side.