Creamy red pepper and sun-dried tomato chickpeas

Creamy red pepper and sun-dried tomato chickpeas

Ingredients

serves 2
  • •1 tbsp olive oil
  • •½ onion, finely chopped
  • •1 garlic clove, minced
  • •1 red pepper, finely chopped
  • •8 sun-dried tomatoes, chopped
  • •1 tbsp tomato paste
  • •1 tsp smoked paprika
  • •Pinch chilli flakes
  • •½ tsp dried oregano
  • •¼ tsp sea salt, to taste
  • •1 400g can chickpeas, drained and rinsed
  • •75g silken tofu
  • •100ml soya milk
  • •2 tbsp nutritional yeast
  • •150ml water
  • •60g spinach
  • •Juice of ½ lemon
  • •Small handful fresh basil
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic and cook for 1 minute. Add the red pepper and sun-dried tomatoes and cook for 5 minutes.
  2. 2. Stir in the tomato paste, paprika, chilli flakes, oregano and salt. Cook for a few minutes, then add the chickpeas.
  3. 3. In a blender, add the silken tofu, soya milk, nutritional yeast and water. Blend until smooth. Add to the pan and simmer for 10 minutes, stirring occasionally, until thickened.
  4. 4. Stir in the spinach until wilted. Remove from the heat and stir in the lemon juice and basil. Serve topped with ground black pepper.
Baker Beanie Author

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