Corned Beef With Chickpeas And Sun-Dried Tomatoes - cooking recipe

Ingredients

1 None corned beef brisket (about 3 1/2 lbs)
10 None whole black peppercorns
1 None onion, quartered
5 None whole cloves
5 None dried bay leaves
2 cans (15 oz each) chickpeas, rinsed
1/2 cup sun-dried tomatoes in oil, drained, reserving 2 tbsp oil
1/4 cup lemon juice
1/4 cup small basil leaves, plus addditional, to serve

Preparation

Rinse corned beef under cold running water. Place corned beef, peppercorns, onion, cloves and bay leaves in a large saucepan. Cover with cold water; bring to a boil on high heat. Using a metal slotted spoon, scoop impurities from surface and discard. Reduce heat to medium-low; cook 1 hour 30 mins or until meat flakes when tested with a fork.
Add chickpeas to pan; cook 5 mins or until heated through. Remove corned beef to a cutting board. Let stand 10 mins before slicing. Drain chickpea mixture, discarding peppercorns, onion, cloves and bay leaves.
Mix chickpeas, tomatoes, reserved oil, lemon juice and basil in a medium bowl. Divide chickpea mixture among serving bowls. Top with corned beef and additional basil.