Romesco Chickpeas

4.5
8
Notes
30 mins cook
Healthy weeknight dinners don't get much simpler than this. Packed with fibre and protein, this romesco chickpea recipe is a winner.
Serves
4
Garlic Clove
Cherry Tomatoes
Olive Oil
Smoked Paprika
Chickpea
Feta
Parsley
Chilli Flakes
For The Sauce:
Jarred Red Pepper
Roasted Almond
Red Chilli
Lemon

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    Notes
    (8)

    N
    Nikita P.
    7 days ago
    (edited)
    I doubled the canned beans after reading the comments, and compensated flavoring with heaping spoonfuls. the timing of 30 min is spot on—start to cooling in containers— once you have all your ingredients out in front of you. I used cotija cheese instead of feta and bumped it up to 5 oz for 4 servings. I also had to add a spoonful of sugar because the lemon and tomatoes I used were more acidic than I anticipated. ended up with something around 600 cal per serving and bumped the protein 5-6 g, which is what I need around lunch.
    A
    Adonis C.
    11 days ago
    Great taste but very small quantity an high calorie density per portion
    K
    Kam J.
    a month ago
    This was very easy to make and delicious! I agree with the other comments, it can stretch to three portions- definitely not four!
    S
    Sophie B.
    a month ago
    absolutely delicious and so easy to make. completely agree with the other comments that the portion sizes are on the small side, so recommend doubling up to not feel short changed!
    K
    Kevin G.
    2 months ago
    Very tasty, but I made 9 portions and it made 6, slim portions at best.
    A
    Annie-Rose M.
    2 months ago
    a cheap and tasty option for work lunches. I might add spinach or add some olives next time but it’s a great base to work upon.
    C
    Chloe L.
    2 months ago
    So tasty! Loved it but doubled the chickpeas to make 4 small lunches
    K
    Koby G.
    7 months ago
    This is awesome but I don't really see how this can be lunch for four with these measurements. It's a pretty conservative lunch for two people I'd say.

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