I had a red and a yellow pepper starting to go a bit wrinkly, and some gingery chickpeas in the freezer, so I thought I’d combine them.
I cut a red onion in half, and sliced it thinly, then deseeded the peppers, and cut them into thin strips. Started them off on the hob in olive oil, with a dash of sesame, till they were hot, then bunged them in the oven while the bread was cooking.
After 30 minutes they were nice and soft, so I added the chickpeas, and put the casserole dish back in the oven for another 20 minutes. We ate with rice. Very nice indeed.