This quick recipe is one of my favorites for breakfast, a lite lunch, or even an appetizer if you simplify the portions.
It’s vegan, can be made in advance, freezer friendly, dairy free, and you can add or subtract almost anything you want with it!
VEGAN GREEK CHICKPEAS ON TOAST
|Servings: 4||NUTRITIONAL INFO PER SERVING|
|Preparation Time: 5 minutes||253 kcalories|
|Cooking Time: 20 minutes||8g Fat|
|Allergens: gluten||11g Protein|
Here’s what you need:
- 2 tsp. olive oil
- 2 shallots, diced
- 2 cloves garlic, minced
- 1/2 tsp. smoke paprika
- 1/2 tsp. sweet paprika
- 1/2 tsp. brown sugar
- 1 can (14oz.) chopped tomatoes
- 1 can (14oz.) chickpeas, drained
- 4 slices of bread, toasted
- parsley, to garnish
- 1/3 cup olives, sliced to garnish
LET’S GET COOKING
Heat the olive oil over medium-high heat in a medium pan. Add the shallots and cook for 2-3 minutes. Then add the garlic and cook for another 1-2 minutes.
Add all of the spices to the pan and mix well. Put in the chopped tomatoes and 2 Tbsp. of water. Simmer the mixture on low-medium heat until the sauce has thickened, for about 10 minutes.
Mix in the drained chickpeas. Season with salt, sugar, and black pepper to taste and cook for another 5 minutes until it’s warmed all the way through.
Serve on the toasted bread with parsley and black olives. Enjoy!
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