Greek Chickpeas On Toast
Greek Chickpeas On Toast
This vegan dish makes the perfect breakfast or brunch for those days when you need something quick, filling and delicious.
- 2 tsp olive oil
- 2 shallots (diced)
- 2 cloves garlic (diced)
- 1/2 tsp smoked paprika
- 1/2 tsp sweet paprika
- 1/2 tsp brown sugar
- 1 400g can chopped tomatoes
- 1 400g can chickpeas (drained)
- 4 slices bread (toasted)
- handful parsley (to garnish)
- 60 g olives (halved, to garnish)
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.
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