Inspired by the tastes of Spain, this makes a simple yet delicious meat-free weekday supper
VegetarianHealthySource of fibre3 of your 5 a day
Serves2
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins
Ingredients
2 Essential Red Peppers, cut into 8 wide strips
1 Essential Red Onion, cut into 8 thick wedges
2 cloves garlic, skin on
½ tsp sweet smoked paprika
2 tbsp Essential Olive Oil
400g can Essential Chickpeas, drained and rinsed
1 tbsp Essential Red Wine Vinegar
115g pack baby leaf spinach
2 slices sourdough bread
Method
Preheat the oven to 200°C,
gas mark 6. Put the peppers,
onion and garlic in a large
roasting tin. Season, sprinkle
with the paprika, drizzle with
the olive oil and toss well.
Roast for 20 minutes
Stir in the chickpeas and
vinegar, then cook for a
further 20 minutes, until the
vegetables are tender and
slightly charred in places. Lift
out the garlic cloves and set
them aside. Stir the spinach
through the vegetables, then
return the roasting tin to the
oven. Switch the oven off and
leave the door slightly ajar –
this will help the spinach wilt.
Toast the sourdough,
then rub each slice with
the roasted garlic. Serve
alongside the roasted
vegetables and chickpeas.
Cook’s tip
These vegetables are also delicious eaten at room temperature, so if you’re cooking for 1, make the full recipe and save the rest for lunch another day. It will keep well for up to 3 days in the fridge.
