Ingredients:
- 2 x 400g Tins chickpeas, drained and rinsed
- Half a cup extra-virgin olive oil
- 2 Red onions, finely sliced
- 2 Red chillies, de-seeded and finely chopped
- 3-4 Cloves garlic, finely chopped
- 75ml Red wine vinegar
- Handful fresh coriander, chopped
- Handful fresh mint, finely sliced
- 200g Feta, crumbled
- 4 Spring onions, sliced
- Salt and pepper
Method:
Gently fry the onions until they start to soften, about 7 minutes. Then add the garlic and chilli and continue to fry for a further 5 minutes.
Turn up the heat then add the vinegar and boil until it has evaporated, about 2 minutes. Add the chickpeas to the pan, mix well then turn off the heat. Leave to sit in the pan for a few minutes.
Add the coriander and mint and taste for seasoning. You can leave it at this stage until ready to serve.
When ready to serve, mix through then turn out onto a plate or large flat bowl. Crumble over the feta and sprinkle on the spring onion. Drizzle with a little more olive oil.