It has been the first time this year I cooked something new with chickpeas, apart from the usual meringue. For those who are still unaware what to do with chickpea brine, here I posted a meringue recipe (it’s mainly for those who don’t eat eggs). I spotted this very recipe on Veronika Belotserkovskaja’s web site. You may vary the number of all ingredients according to your own preferences, but nevertheless, the more tomatoes the tastier.
- sweet cherry tomatoes
- tahini (you may either cook it following my recipe here or buy it here, but in the latter case you’d better add a crushed garlic clove)
- lemon juice
- olive oil
- ground pepper
- Cook chickpeas according to manufacture instructions.
- Cut tomatoes in four and then add them to cool chickpeas.
- Flavour with tahini, olive oil, fresh lemon juice, salt and pepper.
Translated by Katerina Tarakina