๐ ๐๐๐ญ๐ฎ๐ซ๐๐ ๐ ๐ฅ๐๐ฏ๐จ๐ซ๐ฌ
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
๐ธ 4 tablespoons Olivezia Gremolata Olive Oil, divided
๐ธ 1 large yellow onion, finely chopped
๐ธ 2 garlic cloves, minced
๐ธ Kosher Salt and fresh ground black pepper
๐ธ 2 x 15 oz cans of chickpeas, drained
๐ธ 1 teaspoon ground cumin
๐ธ 1 teaspoon ground coriander
๐ธ 1/4 cup + 2 tablespoons chopped curly parsley
๐ธ 4 bell peppers halved lengthwise, seeds and ribs discarded
๐ธ 1 tablespoon Olivezia Sicilian Lemon Balsamic
๐ธ 1/4 cup finely chopped tomatoes
๐ธ 1/4 cup finely chopped cucumbers
๐ธ 1/2 lemon zest
๐ธ Tahini for drizzling
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ
Step 1.
Preheat oven to 400 degrees Fahrenheit. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add onion and garlic and season with salt and pepper. Cook, stirring often until softened, about 5 minutes. Transfer the onion mixture to a bowl.
Step 2.
Add chickpeas, cumin, coriander, 1/4 cup parsley, and 1 tablespoon of olive oil to the bowl; season with salt and pepper and toss to combine. Arrange bell peppers in a baking dish and fill them with chickpea mixture. Roast until peppers are tender, about 30 minutes.
Step 3.
Meanwhile, toss tomatoes and cucumbers with balsamic, lemon zest and the remaining 2 tablespoons of parsley and 1 tablespoon of olive oil. Serve peppers topped with tomato salad and drizzled with tahini.
Hint: You can also substitute Olivezia Garlic Olive Oil for the Gremolata.
Adapted from: delish.com
ใณใกใณใ