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
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
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