Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Dice the onion and garlic. Heat the olive oil in a pan on low-medium, then add in the onion. Cook for around 5 minutes before adding in the garlic and cooking for a further few minutes, until the onion turns clear. Then, stir in the chilli flakes and the paprika.
Step 2
Pour in the tin of tomatoes, season with a big pinch of salt and pepper. Leave to simmer on a low heat for around 15 minutes. Then, pour in the stock & leave to simmer for a further 15-20 minutes, until the stock begins to reduce.
Step 3
Drain the chickpeas & stir them into the sauce.
Step 4
If the kale isn't bought pre-prepared, remove the stems. Slice and add into the pan, allow to cook for around 5-10 minutes until the kale begins to wilt - swap for spinach if preferred.
Step 5
Stir in the creme fraiche and the grated parmesan, season with more salt, pepper and chilli flakes to taste. Optional - serve with a piece of crusty bread.
For
2
M
I
1
x large 570g jar
Chickpeas, We used the brand 'Bold Bean Co'
1
x 400g tin
Tinned chopped tomatoes
1
medium
Onion
2
clove
Garlic
200
ml
Stock - vegetable or chicken, a dissolved stock cube is fine
1
tbsp
Olive oil
1
large handful
Kale, swap for spinach if preferred
1/2
tsp
Chilli flakes
1
tsp
Paprika
30
g
Light creme fraiche
20
g
Parmesan cheese
+ Add all to shopping list
Per Serving
Calories
498kcal
Fat
19g
Carbs
55g
Protein
23g
Fibre
14g
Made it? Claim it.
Cancel
Kelly Aubin
7 days ago
Was genuinely surprised because the recipe is so simple but it’s turned out SO delicious. New weekly staple!
Like
Reply
Cancel
Rosa
6 days ago
Yours looks even better than mine haha!! Glad you loved it Kel!
Like
Reply
Cancel
Cook
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Dice the onion and garlic. Heat the olive oil in a pan on low-medium, then add in the onion. Cook for around 5 minutes before adding in the garlic and cooking for a further few minutes, until the onion turns clear. Then, stir in the chilli flakes and the paprika.
Step 2
Pour in the tin of tomatoes, season with a big pinch of salt and pepper. Leave to simmer on a low heat for around 15 minutes. Then, pour in the stock & leave to simmer for a further 15-20 minutes, until the stock begins to reduce.
Step 3
Drain the chickpeas & stir them into the sauce.
Step 4
If the kale isn't bought pre-prepared, remove the stems. Slice and add into the pan, allow to cook for around 5-10 minutes until the kale begins to wilt - swap for spinach if preferred.
Step 5
Stir in the creme fraiche and the grated parmesan, season with more salt, pepper and chilli flakes to taste. Optional - serve with a piece of crusty bread.
For
2
M
I
1
x large 570g jar
Chickpeas, We used the brand 'Bold Bean Co'
1
x 400g tin
Tinned chopped tomatoes
1
medium
Onion
2
clove
Garlic
200
ml
Stock - vegetable or chicken, a dissolved stock cube is fine
1
tbsp
Olive oil
1
large handful
Kale, swap for spinach if preferred
1/2
tsp
Chilli flakes
1
tsp
Paprika
30
g
Light creme fraiche
20
g
Parmesan cheese
+ Add all to shopping list
Per Serving
Calories
498kcal
Fat
19g
Carbs
55g
Protein
23g
Fibre
14g
Made it? Claim it.
Cancel
Kelly Aubin
7 days ago
Was genuinely surprised because the recipe is so simple but it’s turned out SO delicious. New weekly staple!
Like
Reply
Cancel
Rosa
6 days ago
Yours looks even better than mine haha!! Glad you loved it Kel!
Like
Reply
Cancel
