2 tbsp Extra Virgin Olive Oil
2 ShallotsDiced
2 Cloves GarlicMinced
½ tsp Smoked Paprika
½ tsp Sweet Paprika
½ tsp Brown SugarChopped
1 Can (14oz/400g) ChickpeasDrained
4 Slices Whole Wheat BreadToasted
1 Handfull ParsleyGarnish
½ cup (60g) Kalamata OlivesHalved, to Garnish
1
Heat the olive oil over medium-high heat on a medium pan. Add shallots and cook for 2-3 minutes, then add garlic and cook for another 1-2 minutes.
2
Add all the spices to the pan and mix well. Next add in the chopped tomatoes and 2 tbsp. of water. Simmer on low-medium heat until the sauce has reduced, around 10 minutes.
3
Mix in the drained chickpeas, season with salt, sugar and black pepper and cook for another 5 minutes until warmed through.
4
Serve on the toasted bread with parsley and black olives.
