Top Tips:
- Boost the protein – add another type of bean/lentil or use alternatives that you have available
- If available, stir through diced tofu or sprinkle with feta cheese.
- Use any vegetables that can be roasted to boost the fibre in this recipe.
Serves:
1
tbsp
vegetable oil (optional)
2
onions (diced)
2
peppers (chopped into 2 cm pieces)
1
courgette (chopped into 1cm pieces)
2
garlic gloves, crushed (or garlic granules)
800
g
tinned chickpeas
250
g
cherry tomatoes, halved (or chopped tomatoes)
1
tsp
dried mixed herbs
1
tsp
smoked paprika (optional)
75
g
olives (roughly chopped)
1
tbsp
capers (roughly chopped) (optional)
Recipe submitted by: Britt Pearse (Danone)
Equipment needed: Baking tray, knife and chopping board
Pre-heat the oven to 200°c/fan 180°C/gas mark 6.
Prepare the onions, peppers and courgette(s) and add to a large baking tray.
Stir the garlic, herbs, paprika and oil in with the vegetables and roast for 20 minutes.
While that cooks, rinse the chickpeas.
After 20 minutes, remove from the oven and add the chickpeas to the baking tray and stir. Cook for 10 minutes.
Remove from the oven and add the olives, stir and serve between bowls.
Season to taste and serve with bread, rice, mashed potatoes, or jacket potatoes.
Top Tips:
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