1 (10 oz. can) cannellini beans (rinsed and drained)
1/2 cup sweet onion (chopped)
1 cup vegetable stock
1 tbsp. fresh parsley (chopped)
1 tsp. 109 more words
Roasted Farmer’s Market Peppers with Black Olives: Very often we are gifted produce by Theresa of The Farm at Rockledge Gardens. We then attempt to turn it into wonderful food for you to enjoy so that we can give you equally wonderful photographs and recipes. 393 more words
These are lovely as a side dish or part of a tapas meal.
I like the chickpeas to be really crispy but if you prefer them a little softer that works really well too, just cook the onion and smoked paprika first and then add the chickpeas to warm through followed by the cooked chorizo. 91 more words