Sweet braised onions, courgette, peppers & chickpeas (adapted from Nigel Slater) / Serves 2
- 2 tbsp olive oil, plus extra to serve
- 2 medium brown onions, finely sliced
- 1 yellow pepper, chopped
- 1 green pepper, chopped
- 1 medium courgette, sliced into 5mm pieces
- 1 clove garlic, finely diced
- 400g tin chickpeas, drained & rinsed
- 1 tbsp balsamic vinegar
- 1 tbsp capers
- sea salt
- ground pepper
Heat 2 tbsp of the olive oil in a large frying pan then add the sliced onion. Sauté over a medium heat for 5 minutes, then add the peppers and continue to cook for an additional 10 minutes until the onions are very soft.
Add the sliced courgette and garlic and heat through for 10 more minutes, stirring often until the courgettes are soft. Stir in the chickpeas, balsamic vinegar, capers and 1/2 tsp sea salt, then cook for a final five minutes. By this point everything should be soft and sticky. Check the seasoning, adding more salt if needed plus a generous amount of black pepper.
To serve, drizzle olive oil sparingly over each portion and finish with extra ground black pepper.