Paprika chickpeas with parsley and lemon
Hearty, full of flavour, and a comforting crowd-pleaser, no one will believe that this meal is ready in
just 10 minutes. Serve with warmed, crusty bread and olive oil.
Speedy Tip
If you happen to have any leftovers, stir in some hot vegetable stock and enjoy a chunky soup for
lunch the following day.
This recipe is extracted from Easy Speedy Vegan by Katy Beskow (Quadrille), Photography © Luke Albert
Yield
Serves 2
Ingredients
Methods
Step 1
Heat the oil in a large pan, add the onion, garlic and sliced pepper and cook for 1 minute over a medium-high heat until they begin to soften.
Step 2
Stir in the smoked paprika and chilli flakes until the vegetables are coated, then pour in the chopped tomatoes, chickpeas and pinch of sugar. Place in the sprig of thyme, then cook over a high heat for 7 minutes, stirring frequently to avoid sticking.
Step 3
Stir in the olives and spinach and cook for a further minute.
Step 4
Remove from the heat and stir through the parsley. Squeeze over the lemon juice and season to taste with salt.
