SMOKED CHICKPEAS AND TOMATOES ON TOAST

Baked beans can be high in salt, so we’ve given them an upgrade! Chickpeas and smoked paprika are a match made in (food) heaven, and taste great combined with tomatoes and herbs. A quick, comforting and nutritious dish, which is great at any time of day (don’t forget to use good quality bread)

Prep time : 5mins

Cook time : 15mins

Serves 1

Per serving : 516kCal / Carbs 47g / Protein 28g / Fat 24g

Ingredients

1 large Tomato (peeled and finely chopped)

3/4 tbsp Olive Oil

1/2 Onion (roughly chopped)

1/2 Red Bell Pepper (roughly chopped)

1 tsp Tomato Puree

1/2 tsp Smoked Paprika

1/2 Can Chickpeas (drained)

pinch of Salt

pinch of Pepper

2 tbsp Water

2 tbsp Vinegar

2 Medium Eggs

1 Wholegrain Slice of Bread (toasted)

pinch of Oregano

pinch of Thyme

How to make it

Pour some boiling water into a bowl, then cut a cross in the top and bottom of the tomato and place in the boiling water for 5 minutes.
Remove the tomato and peel the skin off, then finely chop the tomato and put to one side for later.
Heat the olive oil in a large pan or wok over a medium heat. Add the onion and pepper to the pan and cook for 6-7 minutes or until the onion starts to brown.
Then add the tomato puree and smoked paprika and mix it all together.
Remove from the heat and blend it up before adding it back to the pan on a low heat with the tomato (you finely chopped earlier), chickpeas, salt, pepper and 2 tablespoons of water.
Mix it all together and heat it through on a low heat. Meanwhile, boil some water in a saucepan, add the vinegar.
Make a whirlpool affect in the water before cracking the eggs into the water.
Cook the eggs for 90-120 seconds depending how you like your eggs.
Toast the bread.
Place the chickpea mixture onto the toast and lay the eggs on top.
Crush a pinch of oregano and thyme together and sprinkle on top before serving.