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
- 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.
- Add the olive oil, red pepper and chilli to a pan and fry over a medium heat until the pepper begins to soften.
- 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.
- 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
15.4
1.7
6.9
0.46