INGREDIENTS

  • 2 tsp. olive oil
  • 2 shallots, diced
  • 2 cloves garlic, minced
  • ½ tsp. smoked paprika
  • ½ tsp. sweet paprika
  • ½ tsp. brown sugar
  • 1 can (14oz./400g) chopped tomatoes
  • 1 can (14oz./400g) chickpeas, drained
  • 4 slices bread, toasted
  • handful parsley, to garnish
  • ⅓ cup (60g) olives, halved, to garnish

 

METHOD

Heat the olive oil over medium-high heat on a medium pan. Add shallots and cook for 2-3 minutes, then add garlic and cook for another 1-2 minutes.

 

Add all the spices to the pan and mix well. Next add in the chopped tomatoes and 2 tbsp. of water. Simmer on low-medium heat until the sauce has reduced, around 10 minutes.

 

Mix in the drained chickpeas, season with salt, sugar and black pepper and cook for another 5 minutes until warmed through.

 

Serve on the toasted bread with parsley and black olives.

 

Serves: 4

Prep: 5 mins

Cook: 20 mins

 

Nutrition per serving:

253 kcal        

8g Fats

33g Carbs          

11g Protein

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