Warm chickpea, fennel & pepper salad - Good Food Middle East

Ingredients

• 2 large red peppers
• 2 tbsp olive oil
• 1 medium red onion, chopped into small dice
• 1 large shallot, finely sliced
• 2 garlic cloves, crushed and finely chopped
• 1 small bulb fennel, chopped into small dice
• 1 sprig of fresh rosemary
• 1 bay leaf
• 1 tsp vegetable bouillon powder
• 2 x 410g cans chickpea, drained and rinsed
• zest of 1 lemon, finely chopped
• 20g packet (or a large a large handful) flatleaf parsley, chopped
• 1 tbsp red wine vinegar
• 4 tbsp extra-virgin olive oil