Spanish Chickpea Salad - cooking recipe

Ingredients

1/2 kg chickpeas
1 large tomatoes
4 red peppers (pimientos del piquillo)
50 g cured ham, diced
hard-boiled egg, chopped
1 bunch spring onion, sliced
1 small garlic clove
extra virgin olive oil
white wine vinegar
salt and pepper
fresh parsley

Preparation

Drain and rinse the chickpeas (if using dried chickpeas soak overnight and then boil the next day in a pressure cooker for 10 mins or boil for 1 hour 10 mins in a pan).
Prepare the tomato by blanching it and removing the skin and pips following this cut it into small cubes and place in a bowl.
Add the red peppers to the bowl (if you can t find the spanish pimientos del piquillo you will need to roast the red peppers for about 20 mins and then remove the kin and cut into strips).
Add the eggs, onions and garlic.
Cut the cured ham into small squares and add to the bowl.
Dress with extra virgin olive oil and white wine vinegar over and season with salt and pepper
Add the chickpeas to the salad mixture
Garnish with fresh parsley and serve.