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Recipe: Baked Chick Peas

Our Baked Chick Pea is a light, easy to make vegatarian dish to serve 4-6 people and is chocka-block with fibre. Best served with a refreshing white wine.


1 Cup Chick Peas (Dried)
¼ Teaspoon Baking Soda
250g Tomatoes
2 Medium Green Peppers (Sliced)
2 Medium Onions (Sliced)
¼ Cup Oil
2 Cloves Garlic (Minced)
2 Teaspoons Sweet Basil (Chopped)
2 Teaspoons Tarragon (Chopped)
1 Tablespoon Parsley (Chopped
Salt & Pepper


  1. Dissolve the baking soda in enough water to cover the chick peas.

  2. Add the chick peas and allow for a good soak. Drain and rinse.
  3. Add rinsed chick peas to pot cover with fresh water, cover and cook for about one hour.
  4. Dip the tomatoes in boiling water for 30 seconds then peel and chop.
  5. Sauté the peppers and onions in the oil for three minutes.
  6. Add the garlic, sweet basil, tarragon, parsley and chopped tomatoes and cook over a low heat for five minutes.
  7. Drain the chick peas and mix with the tomato mixture
  8. Grease a casserole dish and pour in mixture.
  9. Cover and bake at 160ºC for one hour.

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