The spelt with spiced chickpeas and confit cherry tomatoes is a rich and tasty main course, ideal to enjoy even cold. Spelt is very versatile in the kitchen, and this time I prepared it by pairing it with curry-spiced chickpeas, confit cherry tomatoes and arugula. This dish is perfect to enjoy even outside the home, easy to make and irresistibly delicious!
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Recipes with Spelt
Main Courses with Chickpeas
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stove
Ingredients
- 5.25 oz spelt
- 4.25 oz canned chickpeas
- 1 sprig dried oregano
- 1 bunch arugula
- 10 confit cherry tomatoes
- 1 tbsp curry
- to taste leek
- to taste extra virgin olive oil
- to taste salt
Preparation
To make spelt with spiced chickpeas and confit cherry tomatoes, pour a drizzle of extra virgin olive oil and chopped leek into a pan. Place on the stove over low heat and let the leek soften.
Then add the chickpeas, curry, and oregano and cook on low heat for 5 minutes.
Cook the spelt in plenty of salted water, following the timing indicated on the package. Once ready, drain it and pour it into the pot with the chickpeas, let it blend for a couple of minutes.
Off the heat, add the confit cherry tomatoes and chopped arugula to the spelt. Stir to combine the ingredients.
Serve and enjoy your meal!
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