Spiced peppers and chickpeas

Ingredients

for 4 servings

• extra virgin olive oil 25 g
• peppers 600 g in diamonds
• fine salt 2 Liffo spoons
• fresh garlic 2 cloves chopped
• cooked chickpeas 200 g whole
• sweet paprika 1 pinch ground
• red cherry tomatoes 200 g in small dice
• green parts of spring onions 80 g in rounds
• soy sauce 25 g

Setting up Liffo

Container 1

In the first container put 25 g of extra virgin olive oil.

Container 2

In the second container put 200 g of peppers, in diamonds, 2 Liffo spoons of fine salt and 2 cloves of fresh garlic, chopped.

Container 3

In the third container put 200 g of peppers, in diamonds.

Container 4

In the fourth container put 200 g of peppers, in diamonds.

Container 5

In the fifth container put 200 g of cooked chickpeas, whole and 1 pinch of sweet paprika, ground.

Container 6

In the sixth container put 200 g of red cherry tomatoes, in small dice and 80 g of green parts of spring onions, in rounds.

Container 7

In the seventh container put 25 g of soy sauce.

• Select when the recipe should be ready

Liffo needs 28 minutes of cooking for this dish.