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
INGREDIENTS.
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
METHOD.
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.
@misterrands 