Chili Chickpea Roast
- Reviews 1
Ready In: 50 mins
Serves: 4
Ingredients
- 2 onions
- 1 small green bell pepper
- 3 garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons chili powder
- 2 (400 g) cans chickpeas
- 115 g breadcrumbs
- 3 tablespoons tomato paste
- hot red pepper sauce
Directions
- Preheat the oven to 180C/350F/gas mark 4.
- Chop the onion, pepper and garlic, and saute for a few minutes until the onion is transparent. Stir in the cumin, oregano and chili powder and cook for a couple more minutes. Keep stirring to ensure that nothing sticks to the pan. Remove from heat and set aside.
- Drain the chickpeas and either mash them by hand or liquidise in a blender. I always leave the mixture a little chunky to keep some texture.
- In a bowl stir together the chickpeas, onion mixture, bread crumbs, tomato paste and a few drops of hot sauce. Place this in a casserole dish and bake for 30 minutes.
- Serve hot and enjoy!
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