Warm Chickpea Salad - cooking recipe

Ingredients

3 tomatoes, cut into quarters and seeds removed
4 teaspoons olive oil
2 small red chilies, deseeded and sliced
3 garlic cloves, crushed
1 red onion, finely chopped
1/4 1/4 cup vegetable stock or 1/4 cup water
400 g chickpeas, drained and rinsed (garbonzos 14 oz)
4 tablespoons parsley, chopped
1 tablespoon lemon juice
1/2 teaspoon lemon zest, zested finely

Preparation

Deseed the tomatoes and chillies. Chop tomatoes into a rough dice and finely slice the chillies.
Heat the oil in a large frypan/skillet. Add the chilli, garlic and red onion. Stir over a medium heat for about 5 mintus.
Add the chopped tomatoes and the wine/stock/water (whichever of your choice). Reduce heat to low. Cover the skillet (if you dont have a lid you can use aluminium foil). Cook for another 8-10 minutes. The mixture should be soft and most of the liquid evaporated.Remove from the heat.
Lightly stir in the chickpeas (or other white beans) , parsley, lemon juicend lemon zest.Season to taste with freshly ground salt and pepper.
Serve with lemon wedges.