This is another quick fry up in one pan. It’s packed with taste and the red peppers even get a nice char on them if you make sure the pan is good and hot when you’re tossing them around the pan.
Serve with my recipe for date dip and sourdough bread for an easy dinner or lunch ❤️
Ingredients for 2 as a main dish
4 red Peppers, sliced into 2cm wide strips
1 red onion, sliced
230g drained chickpeas (230g is the amount you should have after draining all the liquid)
2 Tbsp balsamic vinegar
2 Tbsp maple syrup
3 Tbsp. Olive oil
125g mozzarella, ripped into small shreds
15g flat leaf parsley, finely chopped
• Get the oil into a pan and heat it up nice and hot. Add the peppers and fry for about 6-8 minutes, stirring to avoid burning but also leaving the peppers on the heat for long enough at a time so that they start to gain some colour. You want them to soften up a bit during this cooking period.
• Add the onions and chickpeas to the pan. Fry for another 6-8 minutes, stirring every couple of minutes
• Add balsamic vinegar and maple syrup. Stir well. Add a sprinkling of salt and pepper and then leave on a medium heat for the liquid to become sticky and bubbly.
• Remove from the heat once the liquid is at your desired consistency, or until it has cooked out completely leaving the pan contents wonderfully sticky.
• Sprinkle mozzarella and chopped parsley on top. Season again and enjoy!
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