Drain 1 can of chickpeas and place on a baking tray, drizzle with 1tbsp of olive oil and 1 tsp of smoked paprika. Toss until the chickpeas are coated with the oil and paprika and place in the oven for 35min, until golden brown and crispy.
Place a saucepan on medium heat and add the contents of your fiid Hearty Moroccan Chickpea Tagine to a pan along with 1 tbsp of tomato puree and 1 garlic clove. Bring to a simmer and remove from the heat.
Add 1 tin of butterbeans and stir to combine.
Allow to cool and refrigerate until it is ready to serve.
Using a peeler, peel long thin ribbons from the carrots (Note from Shane: I actually find this quite meditative and soothing!).
Take the butterbeans out of the fridge, add the zest of one lemon with the juice, and the add 1 tbsp of olive oil and toss to combine.
Add in your carrot ribbons and rocket leaves, toss lightly and sprinkle with your toasted chickpeas, smoked paprika, salt and pepper to taste.
Summer is here and you know what that means? summer bowls for days on end. As we long for days by the Mediterranean, this fresh and super quick summer bowl is getting us through the week. Check it out.
PLEASE SEND NOODS. Now that we've gotten your attention, check out this Tangy Chickpea & Coconut Curry with Thick Cut Noodles. All you need is our Tangy Chickpea & Coconut Curry and some thick cut noodles.
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