- 1 tbsp olive oil
- ½ onion, finely chopped
- 1 garlic clove, finely chopped
- 2 roasted peppers from a jar, drained, chopped
- 1 tbsp capers, drained, chopped
- 300ml/½ pint hot chicken or vegetable stock
- 1 tbsp chopped fresh parsley
- Heat the olive oil in a saucepan, add the onion and fry gently for four minutes or until softened but not coloured. Add the garlic and fry for one minute.
- Add the chopped peppers, capers and hot stock and simmer for five minutes.
- Pour into a bowl, scatter with chopped fresh parsley and serve.