Name: Slow-Cooked Chickpeas With Honey
Yield: 4
Ingredients: 300g dried chickpeas (or 2 x 400g tins of cooked chickpeas, drained and rinsed); 4 tbsp extra-virgin olive oil, plus extra to serve; 1 onion, finely chopped; 2 garlic cloves, minced; 1 large fresh rosemary sprig (or 1 tsp dried rosemary); 80g sun-dried tomatoes, drained and chopped; 2 tbsp Greek honey; 400ml vegetable or chicken stock (or water); Juice of ½ lemon, or to taste; Sea salt and freshly ground black pepper; Crusty bread, to serve

VMG Recipes