Peperonata

Peperonata

Ingredients

serves 2–3
  • •1½ tbsp olive oil
  • •½ red onion, sliced
  • •1 garlic clove, minced
  • •1 red pepper, sliced
  • •1 yellow pepper, sliced
  • •1 orange pepper, sliced
  • •250g passata
  • •½ tbsp apple cider vinegar
  • •½ tsp sugar (optional)
  • •½ tsp sea salt, to taste
  • •1 400g can chickpeas, drained and rinsed (optional)
  • •Ground black pepper, to taste
  • •Small handful fresh basil, chopped

Directions

Cooking mode
  1. 1. Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic and cook for another minute.
  2. 2. Add the peppers and cook for 10 minutes, stirring occasionally, until starting to soften.
  3. 3. Add the passata, vinegar, sugar and salt. Stir together and bring to a gentle simmer. Cover and cook over low heat for 20–25 minutes, stirring occasionally.
  4. 4. Stir in the chickpeas and simmer until heated through.
  5. 5. Remove from the heat and stir in the basil. Season with ground black pepper and serve with crusty bread or stirred through pasta.
Baker Beanie Author

■ every day is treat day ■