Chickpeas, also known as garbanzo beans, have been grown and eaten in Middle Eastern countries for thousands of years. Chickpeas are considered to be both a vegetable and a protein because they’re so nutritious. Some people even classify chickpeas as a superfood. Due to their high-fiber and protein content, chickpeas keep you fuller longer.
We’re using chickpeas in today’s recipe because they prolong the feeling of satiety causing you to eat less and avoid giving in to cravings. This will help keep you full until dinner. These Greek chickpeas tastes great on toast or crackers, but I particularly love them on Ezekiel bread or Dave’s Killer Thin Sliced Bread.
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2 tsp. olive oil
2 shallots, diced
2 cloves garlic, minced
1/2 tsp. smoked paprika
1/2 tsp. sweet paprika
1/2 tsp. brown sugar
1 can (14oz./400g) chopped tomatoes
1 can (14oz./400g) chickpeas, drained
4 slices bread, toasted
handful parsley, to garnish
1/3 cup (60g) 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.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Vegan
- Cuisine: Greek
- Diet: Vegan
Keywords: Chick Peas, Toast, Vegan, Meal Prep Friendly