Spicy tomato chickpeas

I’ve had a tub of these spicy chickpeas in my fridge for a couple of days now and they’re so versatile that I’ve eaten something different with them for each meal. First night was Spanish tortilla / omelette and a green salad (see below) and today’s lunch was with feta on top and a wedge of sourdough on the side. They also work really well with baked or roasted sweet potato or in wrap with grilled halloumi and salad.

Let me know if you give them a go!

Recipe link in bio

Ingredients

Serves 4 as a main or 6 as a side

• 1 red onion, chopped finely

• 1 large garlic clove, grated

• ½ tsp sweet smoked paprika

• 1 tsp ground cumin

• ½ tsp cayenne pepper

• 1 x 400g tins tomatoes

• 2 x 400g tins chickpeas, drained

• ½ tbsp red wine vinegar

• ½ tbsp maple syrup or honey

• A large handful coriander leaves

Method

• Heat ½ tbsp extra virgin olive oil in a large saucepan, then fry the onions gently for 10 minutes.

• Next add the garlic, stir for 30 seconds and then add the spices, mixing well.

• Pour in the tomatoes and chickpeas, then simmer with the lid on for 25 minutes.

• Then add the vinegar and maple or honey and simmer for a further 5 minutes.

• Add the salt and coriander leaves, reserving a few for the top when serving.

Tip

• Another serving idea would be to make some tortilla chips and top the chickpeas with a spoon of yoghurt, plus a pinch of paprika.