Recipe courtesy of Rachael Ray Food Network revised in Vitaclay
4 cups cooked chickpeas
1 small red onion finely chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated then grinded into a paste with salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons rosemary, finely chopped, a few sprigs
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Soak 2 cups chickpeas overnight. Rinse and drained
Add soaked chickpea in your VITACLAY and set on “Stew” or “Fast” for one hour. Combine 4 cups cooked chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and olive oil, salt and pepper.
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