Chickpeas with roasted red pepper sauce

Chickpeas with roasted red pepper sauce

Ingredients

serves 3
  • •1 400g can chickpeas, drained and rinsed
  • •Handful fresh basil, chopped

  • Sauce

  • •1 large red pepper, roughly chopped
  • •½ tbsp olive oil
  • •Juice of ½ lemon
  • •1 garlic clove
  • •½ tbsp extra virgin olive oil
  • •1 tbsp capers
  • •¼ tsp smoked paprika
  • •¼ tsp dried oregano
  • •Pinch chilli flakes
  • •1–2 tbsp water

Directions

Cooking mode
  1. 1. Preheat the oven to 200°C. Place the pepper on a tray and coat with the olive oil. Roast for 15 minutes, until starting to brown at the edges. Remove from the oven and allow to cool.
  2. 2. Add half of the basil, roasted red pepper and the remaining sauce ingredients to a blender and blend until smooth. Add water, 1 tbsp at a time, as needed until the sauce reaches the desired consistency.
  3. 3. In a medium bowl, add the chickpeas and pour over the sauce. Mix well, then stir in the remaining basil.
  4. 4. Serve with a refreshing salad, grain bowl or wrap. Optionally, serve with roasted red pepper chickpea salad bowl (see recipe).
Baker Beanie Author

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