400g organic chickpeas (tinned are fine, and always a good pantry staple)
2 tomatoes
1 brown onion
a teaspoon of chili flakes
a teaspoon of mixed herbs (oregano, rosemary, basil)
1 tablespoon ricotta (omit for vegan)
Fresh baby spinach leaves or chopped silverbeet or rainbow chard
1 tablespoon of coconut oil for cooking
olive oil, salt & pepper for dressing
1. Finely dice your onion and heat up your coconut oil in a pan 2. Place onions in the hot oil and add your chili flakes and mixed herbs, mixing well so it clings on to the onion. 3. Once the onion has sweated add your chickpeas and tomatoes, cook for 5 minutes 4. Add your dollop of ricotta to the mix, and stir through. 5. Place your warm chickpeas on a bed of spinach or your choice of greens and season with salt, pepper and a dash of olive oil
I simply love our family veg boxes from GWG. It's reassuring to know that their own grown produce is nurtured from seeds that are soil association approved and that they use only organic methods of growing.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
