Ingredients

The following ingredients have 2 Servings
  • 2 tbsp olive oil
  • 3 small shallots, finely diced
  • 2 large garlic cloves, finely diced
  • ¼ tsp smoked paprika
  • ½ tsp sweet paprika
  • ½ tsp cinnamon (or cumin)
  • ½ tsp salt
  • ½-1 tsp sugar, to taste
  • black pepper, to taste
  • 1 x 400 g tin of peeled plum tomatoes or 2 large tomatoes (skinned)
  • 2 cups of cooked chickpeas
  • 4-6 slices of crusty bread (gluten-free if required), toasted
  • fresh parsley and / or dill, to garnish (optional)
  • a few pitted Kalamata olives, to garnish (optional)

Instruction

  • Heat up olive oil on a medium pan.
  • Add shallots and fry gently, stirring frequently, until almost translucent. Add garlic and fry until shallots are completely translucent and garlic is softened.
  • Add all the spices to the pan. Mix them into the onion and garlic mixture and fry off gently for 1-2 minutes stirring the whole time.
  • Squash tinned tomatoes or chop them roughly before adding to the pan with a couple of tablespoons of water. Simmer on low-medium heat until the sauce has thickened.
  • Mix in cooked chickpeas and let them warm through in the sauce. Season with salt, sugar and black pepper.
  • Serve on toasted bread with a sprinkle of fresh herbs and a few black olives.