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4 essential Waitrose Peppers
3 essential Waitrose Carrots
3 garlic cloves
400g can essential Waitrose Chick Peas
¼ vegetable stock cube, crumbled
1 tsp dried oregano
2 tsp white wine vinegar
2 tbsp olive oil
½ pot coriander
1. Preheat the oven to 220°C, gas mark 7. Halve and deseed the peppers and put on a baking sheet. Drizzle with the olive oil and bake for 30 minutes.
2. Grate the carrots into a saucepan. Finely chop the garlic, the chick peas, which should be drained, ¼ of the stock cube, the oregano and vinegar and add these to the saucepan.
3. Cook gently for 15 minutes. Roughly chop half the leaves from the coriander and add half to the pan. Crush the mixture lightly with a potato masher, pile into the peppers and return to the oven for 5 minutes.
4. Drizzle with the rest of the olive oil and serve scattered with the remaining coriander.
Typical values per serving:
2 of your 5 a day
This recipe was first published in August 2011.