Canary Islands Recipe
Make Canary Islands Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Roast the Peppers
Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Roast for about 25 minutes, until the skins are blistered and the flesh is tender. Remove from the oven and allow to cool.
- 2
Prepare the Chickpeas
While the peppers are roasting, drain and rinse the canned chickpeas under cold water. Set aside.
- 3
Chop the Garlic
Mince the garlic cloves finely and set aside.
- 4
Make the Dressing
In a small bowl, combine olive oil, cumin powder, paprika, lemon juice, salt, and black pepper. Whisk until well combined.
Assembly
- 5
Combine Ingredients
Once the roasted peppers are cool enough to handle, chop them into bite-sized pieces. In a large mixing bowl, combine the roasted peppers, chickpeas, minced garlic, chopped parsley, and the dressing. Toss until everything is well combined.
- 6
Garnish
Transfer the mixture to a serving dish. Drizzle with olive oil and sprinkle lemon zest on top for an extra burst of flavor.
Serving
- 7
Serve
Serve the dish at room temperature or chilled, garnished with additional parsley if desired.
