Cooking Instructions
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Step 1
Drain
Chickpeas (1 can)
into a sieve and rinse under cold running water. Once cleaned, shake off any excess liquid and set aside.
Step 2
Thinly slice
Garlic (3 cloves)
.
Step 3
Finely dice
Onion (1/2)
.
Step 4
Roughly chop
Fresh Parsley (1/4 cup)
.
Step 5
In a fry pan over medium heat, add
Extra-Virgin Olive Oil (2 Tbsp)
. Let warm for 2 minutes.
Step 6
Add the garlic and onion. Stir together with the oil and cook for 3 minutes.
Step 7
Add
Spanish Smoked Sweet Paprika (1/2 tsp)
and
Hot Paprika (1/2 tsp)
. Mix together until well combined.
Step 8
Add
Canned Tomato Purée (1 cup)
and about 2 tablespoons of freshly chopped parsley. Season with
Sea Salt (1 pinch)
and
Ground Black Pepper (1 pinch)
. Mix together and simmer for 3 minutes.
Step 9
Add the chickpeas into the sauce, then season again with sea salt and freshly cracked black pepper and mix together until well combined. Simmer for another 3 minutes.
Step 10
Transfer to a large shallow bowl and garnish with remaining parsley. Serve and enjoy!
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