Mexican Chickpea, Red Pepper and Red Onions *recipe*

Ok, so this dish is soooo simple and celebrates the perfect pairing of two delicious ingredients - paprika and oregano. Together they can transform a dish - no processed and expensive condiments / sauces needed!

So here is it…

What you need (Serves 2):

• 2 cloves of garlic

• 1 small red onion

• 1 large red pepper

• 1 tin or jar of chickpeas - you’ll need 2 tbs of cooked chickpeas

• A pinch of organic oregano

• 1 level tsp of organic paprika

• Sea salt and ground black pepper

• Splash of filtered water

• Splash of apple cider vinegar

• 1 tsp of tomato purée

• 4 cubes of feta cheese (crumbled)

• Drizzle of extra virgin olive oil

How to make it

1. Finely chop the garlic, slice the red onion and red pepper

2. Add to a pan with a splash of filtered water and 2 tbsp of cooked chickpeas

3. Place on a medium to high heat

4. Add the oregano, paprika, salt, ground black pepper, tomato purée and vinegar and place on the saucepan lid

5. Let it steam for a few minutes and then check and stir (make sure it doesn’t catch on the bottom of the pan, add slightly more water if it starts to do this)

6. Allow it to cook through until all the water has evaporated (takes around 5 minutes) and you’re left with the spiced veg and chickpeas

7. Plate up with crumbled feta cheese and a drizzle of extra virgin olive oil

8. Serve with rice, salad, pitta or in a wrap