Peppers with Chickpeas, Tomatoes and Olives

Servings: 4
Prep time: 15
Cooking time: 15
  1. Peel the peppers, cut them into cubes and toss with 2 tablespoons of olive oil, a pinch of salt and freshly ground coriander. Arrange on a large double aluminum foil and close it, forming a parcel, then lay it on a baking dish.
  2. Bake on foil at 190 ° C for 10 minutes, after this time partially open it, add the chickpeas and cook in the oven for another 5 minutes.
  3. Cut the tomatoes into wedges, then toss with the finely chopped basil, a tablespoon of oil and a sprinkling of salt.
  4. Remove the foil from the oven and carefully open it leaving the contents cool for a few minutes. Now stir the mixture of peppers and chickpeas with tomatoes and olives. Arrange the peppers on the dish finishing with more basil.