Chickpea ragu

Chickpea ragu

Ingredients

serves 3
  • •1 tbsp olive oil
  • •1 onion, finely chopped
  • •2 garlic cloves, minced
  • •1 tsp smoked paprika
  • •1 tsp cumin
  • •¼ tsp sea salt, to taste
  • •1 400g can chopped tomatoes
  • •1 400g can chickpeas, drained and rinsed
  • •2 tsp miso paste
  • •1 tbsp almond butter
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. In a large pan, heat the olive oil on a medium-high heat. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for another minute.
  2. 2. Stir in the paprika, cumin and salt. Add the chickpeas, chopped tomatoes, and half a can of water.
  3. 3. Bring to a simmer for 15–20 minutes, stirring occasionally, until darkened and reduced. Use a fork to lightly mash ⅛ of the chickpeas against the side of the pot.
  4. 4. Stir through the miso paste, almond butter and ground black pepper.
Baker Beanie Author

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