Paprika chickpeas with red pepper & tomato

I made these lovely chickpeas for lunch with a friend the other day, and they worked really well with spiced chicken and vinaigrette-dressed slaw veggies. Or you could even have them just on a slice of sourdough. Posh beans on toast!

This is a nice light lunch with plenty of protein, fibre, and healthy fats. Chickpeas are also high in manganese (bone health, sex hormone production, blood clotting, connective tissue formation), folate B9 (energy, red blood cell production), and copper (helps the body make nerve and red blood cells, immune support, antioxidant), plus lots more healthy vitamins and minerals!

Let me know if you make this dish, I really love to hear when people cook my recipes!

Ingredients

• 1 large red onion

• 2 garlic cloves, grated finely

• ½ tsp ground cumin

• ½ tsp ground coriander

• ½ tsp ground sweet smoked paprika

• 1 red pepper, sliced and chopped

• 12 cherry tomatoes, halved

• 1 x 570g jar queen chickpeas, or white beans @boldbeanco (the most amazing creamy beans) ½ tbsp red wine vinegar

• To serve: parsley, coriander, feta, plus slices of grilled halloumi, white fish, chicken or rice to make a complete vegan protein.

  Method

• Heat a glug of olive oil in a medium saucepan

• Add the onions and fry gently for 10 minutes.

• Then add the garlic and peppers for 5 minutes.

• Next, add the ground spices and stir well, allowing them to warm for 30 seconds and release their flavours.

• Put in the tomatoes, cook for 5 minutes, and then add chickpeas.

• Simmer for 20 minutes, adding the vinegar for a couple of minutes at the end. This will lift the flavour and add a touch of sweetness.

• Season with a good pinch of sea salt.

• Serve with chopped parsley/coriander and feta.