Corned Beef With Chickpeas And Sun-Dried Tomatoes – a delicious recipe with beef brisket, black peppercorns, onion, cloves, bay leaves, chickpeas. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rinse corned beef under cold running water. Place corned beef, peppercorns, onion, cloves and bay leaves in a large saucepan. Cover with cold water; bring to a boil on high heat. Using a metal slotted spoon, scoop impurities from surface and discard. Reduce heat to medium-low; cook 1 hour 30 mins or until meat flakes when tested with a fork.
2
Add chickpeas to pan; cook 5 mins or until heated through. Remove corned beef to a cutting board. Let stand 10 mins before slicing. Drain chickpea mixture, discarding peppercorns, onion, cloves and bay leaves.
3
Mix chickpeas, tomatoes, reserved oil, lemon juice and basil in a medium bowl. Divide chickpea mixture among serving bowls. Top with corned beef and additional basil.
491
kcal
Calories
10
g
Fat
74
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 None corned beef brisket (about 3 1/2 lbs), 10 None whole black peppercorns, 1 None onion, quartered, 5 None whole cloves, and more.
Yes, Corned Beef With Chickpeas And Sun-Dried Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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