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Rock Samphire with Chickpeas Recipe



VEG HT ACC 30mins


Rock Samphire and chickpeas cooked in a herb and tomato sauce.


Serves 4

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 Chickpeas (Garbanzo Beans)
125g/5oz Fresh Rock Samphire
1 tbsp Freshly Chopped Oregano
1 tbsp Freshly Chopped Parsley



1. Heat the oil in a large saucepan, add the onion and sauté gently for about 10 minutes until soft and transparent.

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


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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.

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