Gut Friendly Marry Me Chickpeas

INGREDIENTS

• 2 tins chickpeas (drained)
• 1 heaped dessert spoon of plain flour
• 2 tsp paprika
• Drizzle of olive oil
• 2 cloves garlic crushed
• 200g sun-dried or sun blushed tomatoes (chopped)
• 1 tsp smoked paprika
• 1 tsp sumac
• 1/4 cup fresh cream
• 1/4 cup whole milk
• 1 tbsp tomato puree
• 250ml vegetable stock (+ extra for later)
• Frozen spinach (1 cube per person)
• 2 tbsp grated Emmental cheese (or parmesan for older kids and adults)

To serve:

• Drizzle of lemon juice
• Extra sprinkle of cheese
• Black pepper
• Finely chopped mix of basil and parsley leaves

DIRECTIONS

1. Add the chickpeas to a bowl with the flour, paprika and drizzle over a little olive oil. Stir well until fully coated. Then transfer to a pan and fry until they turn crispy. Remove from the pan and leave aside.
2. In the same pan, drizzle over a little olive oil, add the garlic and tomatoes and cook with a medium heat until the garlic softens. Add the paprika, sumac, cream, milk, tomato puree and vegetable stock and stir well.
3. Place in the frozen spinach and cook until it fully melts into the sauce, sprinkle over the cheese and add the chickpeas back into the pan and stir well.
4. The sauce should thick up and you can thin out using a little extra stock. Remove from the heat, add the lemon juice, black pepper and a sprinkle of extra cheese and fresh herbs.
5. Serve with high fibre whole grain rolls for the perfect gut friendly dinner.