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Rock Samphire with Chickpeas Recipe
VEG HT ACC 30mins
Rock Samphire and chickpeas cooked in a herb and tomato sauce.
Prep & Cook Time: 30 mins
Recipe Tags: Hot Vegetarian
pulses herbs Vegetables Accompaniment
Side Dish Gluten Wheat Dairy Free Eggless
3 tbsp Vegetable Oil
1 Onion, finely chopped
1 Garlic Clove, crushed
1 x 400g/4oz tin Chopped Tomatoes
400g/14oz Tinned or pre-cooked
125g/5oz Fresh Rock Samphire
1 tbsp Freshly Chopped Oregano
1 tbsp Freshly Chopped Parsley
Heat the oil in a large saucepan, add
the onion and sauté gently for about 10 minutes until soft and
2. Add the tomatoes and continue to cook gently for
a further 10 minutes, stirring from time to time.
3. Add the drained chickpeas, samphire, pepper, oregano and parsley to the tomato mixture and
cook for about 8 minutes, turning from time to time.
End of instructions
Rock Samphire comes into season in spring, from the end of April and lasts
through to October/November in the UK. It shouldn't be confused with marsh
samphire, often referred to just as "samphire", which is in season in the
summer. It is possible to buy seeds and grow rock samphire in your garden.