Recipes

Mozzarella with chickpeas, tomatoes and basil

Mozzarella with chickpeas, tomatoes and basil. Photograph: Nick Bradshaw

Paul Flynn's face
Paul Flynn
Sat Apr 25 2020 - 05:55
Serves: 4
Course: Starter
Cooking Time: 0 hr 20 mins
Ingredients
  • 2 cloves garlic, thinly sliced
  • 2 tbsp olive oil
  • 1 tin chopped tomatoes
  • ½ a chicken or veg stock cube
  • ½ tsp smoked paprika
  • A little squeeze of honey
  • 1 tin chickpeas, drained and rinsed
  • 1 orange, peeled and sliced
  • 4 mozzarella balls
  • Fresh basil
  • Salt and pepper

1 Gently fry the garlic in the olive oil.

2 When it starts to colour, add the chopped tomatoes, stock cube, smoked paprika and honey.

3 Cook gently for 10 minutes before adding the chickpeas. Season and reserve.

4 To serve, place two slices of orange at the bottom of each plate.

5 Tear open the mozzarella and lay it on top

6 Spoon the warm chickpea mixture over each of the mozzarella balls.

7 Drizzle a little olive oil over the top, followed by some torn basil.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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