Roast Capsicums And Chickpeas With Fresh Goat's Cheese

More from this source
80 Breakfasts


Add a comment


3-4 red capsisums (depending on how much you like capsicum...we loved it so I used almost 4, only to have the leftover capsicum added later by my brother!)

a 420 gram can of chickpeas/garbanzos

1/4 cup extra virgin olive oil

the juice of 1 lemon minus 1 tablespoon (if you think it needs more lemon juice later on then just add the extra tablespoon, but I thought it was fine so I didn't use up the whole lemon as the recipe called for)

2 1/2 cloves garlic, peeled and minced (the recipe called for more, so feel free to add another clove to up the garlic factor)

salt and pepper to taste

1-2 tablespoons chopped parsley

150 grams goat's cheese (the original recipe called for more but this was all I had and it worked out fine)

You might also like

Curry-Roasted Butternut Squash And Chickpeas
Food & Wine
Moroccan-Spiced Roasted Carrot Hummus
The Kitchn
Roasted Horseradish Hummus
Roasted Red Pepper Hummus
The Shiksa in the Kitchen
Grilling: Ember-Roasted Onion And Garlic Dip Wi...
Serious Eats
Roasted Summertime Chickpea Salad
How Sweet It Is
Hummus 3 Ways: Roasted Red Pepper, Roasted Garl...
Creamy Tomato Garlic Hummus
Healthy Happy Life
Chicken And Roasted Poblano Chili
My Recipes
(Vegan) Mango-Black Bean-Kale Salad, Greek Quin...
Brittany Zika