Broad beans, Chickpeas and Red Pepper with Toasted Almonds and Sunflower Seeds

Preparation Time
'
Cooking Time
'
Nr of servings
1
Difficulty Level

Broad beans, Chickpeas and Red Pepper with Toasted Almonds and Sunflower Seeds Recipe

This is an instant favourite, packed with flavour, colour and fibre! Its zing makes it a perfect complement to our Fish Fingers or Fish Fillets, yet it's equally delicious by itself as a healthy lunch or snack. 
Preparation Time
'
Cooking Time
'
Nr of servings
1
Difficulty Level

Ingredients

Olive Oil 1 
teaspoon
 
1/2 large red pepper, sliced 
1/2 small chilli, finely chopped 
1/4 can broad beans 
1/4 can chickpeas 
2-4 sprigs fresh parsley, finely chopped 
1/4 lemon, juiced 
whole almonds, skin on, chopped, 10 
g
 
sunflower seeds, 10 
g
 

Our method

  1. Once the peppers have softened but still have a bite, take the pan off the heat and transfer to a plate and sprinkle the toasted almonds and sunflower seeds on top.    [Edit text here]
  2. Add the olive oil, red pepper and chilli to a pan and fry over a medium heat until the pepper begins to soften. 
  3. Add the broad beans, chickpeas, parsley and lemon juice to the pan, season to taste and continue to cook on a low heat, stirring often.   [Edit text here]
  4. In a separate pan, toast the almonds and sunflower seeds  on a medium heat until  lightly toasted.  
WHAT OUR CONSUMERS THINK
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Info per serving

KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
302 Kcal
15.4g
1.7g
6.9g
0.46g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.