250 g (9 oz) dried chick-peas, soaked overnight
1/2 red pepper, cored, seeded and cut into thin strips
1/2 yellow pepper, cored, seeded and cut into thin strips
1 tbsp (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
endive leaves, stoned (seeded) black olives and capers, to garnish
1/2 red pepper, cored, seeded and cut into thin strips
1/2 yellow pepper, cored, seeded and cut into thin strips
1 tbsp (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
endive leaves, stoned (seeded) black olives and capers, to garnish
for the tuna dressing
200 g (7 oz) can tuna in brine, well drained
5 small onion, skinned and chopped
7.5 ml (1 1/2 tsp) tarragon mustard
1 tbsp (15 ml) tarragon vinegar
1 garlic clove, skinned and crushed
salt and pepper, to taste
50 ml (2 fl oz) olive oil
5 small onion, skinned and chopped
7.5 ml (1 1/2 tsp) tarragon mustard
1 tbsp (15 ml) tarragon vinegar
1 garlic clove, skinned and crushed
salt and pepper, to taste
50 ml (2 fl oz) olive oil
method
1. Drain the chick-peas and put into a large saucepan of water. Boil for 10 -15 minutes, drain, then cover with fresh water. Bring to the boil again, lower the heat, cover and simmer for 1 1/2 hours, until tender. Drain and keep warm.
2. To make the dressing, mash the tuna to a fine paste, then beat in the onion, mustard, vinegar, garlic and seasoning. Whisk in the oil until the mixture emulsifies.
3. Put the warm chick-peas into a serving bowl with the peppers. Pour the dressing over and toss well. Sprinkle over the tarragon. Garnish and serve.
2. To make the dressing, mash the tuna to a fine paste, then beat in the onion, mustard, vinegar, garlic and seasoning. Whisk in the oil until the mixture emulsifies.
3. Put the warm chick-peas into a serving bowl with the peppers. Pour the dressing over and toss well. Sprinkle over the tarragon. Garnish and serve.
serving amount
serves 4
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