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Chickpeas With Caramelized Onion

Delicious Turkish-style salad which you can serve as a plant-based main or mezze.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Lunch, Main Dish, Mezze
Cuisine: Gluten-Free, Healthy, Middle Eastern, Plant-based
Keyword: Gluten-Free, Healthy, Plant-Based
Servings: 2 as a main dish
Author: Shelly
Cost: 4

Ingredients

  • 2 tablespoons avocado oil or olive oil
  • ¼ teaspoon cumin
  • 1 small onion, roughly diced
  • 1 green hot chili pepper or jalapeño – optional, sliced
  • 2 cups cooked or canned chickpeas
  • 1 heaping tablespoon roasted pepper paste* or tomato paste
  • 2 medium tomatoes, peeled and diced
  • Handful parsley, chopped finely
  • ½ teaspoon sumac
  • Salt
  • ½ lemon

Instructions

  • Warm the oil in a small skillet over medium-high heat. Put in the cumin, onion, green chili pepper and salt, then lower the heat to medium and sauté for 5 minutes, stirring occasionally.
  • Put the chickpeas in a medium serving bowl and pour the contents of the skillet over them.
  • Add the rest of the ingredients, squeeze in the lemon juice and gently toss. Taste to check if it needs more salt or lemon juice.
  • *To make the pepper paste: roast 1 red bell pepper or a bunch of sweet multicolored small peppers in the oven at 400°F/200°C for 20 minutes or until tender. Peel off the skin, cut off the stems, and remove and discard the seeds. Put it in a food processor with a short drizzle of olive oil and process until smooth. Store in a sterilized jar (the best and quickest way is to pour boiling water in it and let it sit for 3 minutes).