Smoky chickpeas

I’m testing out some summer recipes at the moment. Here’s my take on BBQ beans. Grab a wrap, slap on some smoky chickpeas, a dollop of sour cream (or vegan equivalent), some fresh coriander and your favourite thing from the bbq or grill. It’s a keeper.

Prep | 5 mins

Cook | 15 mins

Serves | 4

Vegan | Gluten-free | Refined sugar-free


1tbsp extra virgin olive oil

3 carrots, peeled and thinly sliced

4 peppers, cored and thinly sliced

3 tomatoes, thinly sliced

500ml vegetable stock

2x 400g tin of chickpeas, drained

3tbsp tomato purée

1.5tbsp smoked paprika


Fry the carrots, peppers and tomatoes in oil for 5 minutes. Add every else but the chickpeas and simmer for 10-15 minutes until you have a nice thickened sauce. Add the chickpeas in the final 3 minutes of cooking. Garnish with freshly chopped coriander if you like. Serve as is or in a wrap with sour cream.

Published by misterrands


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: