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serves 2, gf, df, ve
1 x 400g tin chickpeas
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon coconut oil
salad of your choice, in picture, mixed leaves, fennel and fig
1 tablespoon chopped parsley
1 teaspoon sunflower seeds
method
heat the coconut oil in pan
add chickpeas and cook gently for 1 minute
add spices, stir and cook for 4 minutes
serve with salad
top with parsley and sunflower seeds
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