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
My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!
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