GREEK CHICKPEAS ON TOAST

WHAT YOU NEED 
  2 tsp. olive oil
• 2 shallots, diced
• 2 cloves garlic, minced
• ½ tsp. smoked paprika
• ½ tsp. sweet paprika
• ½ tsp. brown sugar
• 1 can (14oz./400g) chopped tomatoes
• 1 can (14oz./400g) chickpeas, drained
• 4 slices bread, toasted
• handful parsley, to garnish
•⅓ cup (60g) olives, halved, to garnish

What You Need To Do:

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.

CARROT PANCAKES WITH ALMOND CARAMEL

Recipe by Rashmi BiyaniCourse: Recipes

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

253

kcal

Ingredients

• 2 tsp. olive oil

• 2 shallots, diced

• 2 cloves garlic, minced

• ½ tsp. smoked paprika

• ½ tsp. sweet paprika

• ½ tsp. brown sugar

• 1 can (14oz./400g) chopped tomatoes

• 1 can (14oz./400g) chickpeas, drained

• 4 slices bread, toasted

• handful parsley, to garnish

• ⅓ cup (60g) olives, halved, to garnish

Directions

Notes

• To make the almond caramel: Heat up the maple syrup in a small pot over low heat. When it starts to boil gently, take it off the heat and stir in the almond butter with a pinch of salt. Return the pan on the heat and simmer, stirring the caramel for another minute until thickened. Serves as a pancake topping.