30 ml (2 tbsp) olive oil
2 red onions, chopped
250g (8.8 oz.) cherry tomatoes, halved
Salt and ground black pepper to taste
2 x 400g (14oz.) tins of chickpeas, drained and rinsed
250 ml (1 cup) Peppadew® Mild Piquanté Pepper Relish
A large handful of fresh coriander leaves
125 ml (1/2 cup) feta cheese, roughly chopped
Heat the olive oil in a large saucepan and add the onion. Sauté for about 5 minutes until softened.
Add the cherry tomatoes and season with salt and ground black pepper. Cook for a few minutes.
Add the chickpeas and Peppadew® Mild Piquanté Pepper Relish. Simmer gently for about 10 minutes, stirring occasionally.
Correct the seasoning and serve in bowls topped with the fresh coriander and feta cheese.