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