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Greek Chickpeas On Toast

Vegan breakfast or lunch ready in 20 mins

Serves: 4 Time: 20 minutes



  • 2 tsp olive oil

  • 2 shallots, diced

  • 2 cloves garlic, minced

  • ½ tsp smoked paprika

  • ½ tsp sweet paprika

  • ½ tsp brown sugar

  • 1 can 400g chopped tomatoes

  • 1 can 400g chickpeas, drained

  • 4 slices bread, toasted

  • handful parsley, to garnish

  • 60g olives, halved, 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.


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