A few weeks ago I was browsing looking for new tasty recipes to get inspired from. You guys know how much time I can spend in front of my computer drooling in front of beautiful food pics…
That’s exactly what happened when I stumbled across Becca’s website! As I often do when I run into other food lovers, I sent her an email and found out Becca lives in Liverpool and, pretty much like me, she spends her time working, cooking and snapping photos. Amuse my bouche is filled with incredible recipes and stunning food pics, and I strongly recommend you guys to check it out!
During our email exchange, we decided to featured one of our recipes on each others’s blog. Selecting only one of her exquisite food was tough! I was torn between making her margherita pizza cup, pizza tofu and warm roasted chickpea and tomato salad.
My decision was dictated only by the fact that I had no mozzarella at home, thus there was no way I could have made any of her two pizzas.
I’ve slightly modified Becca’s original recipe by replacing the spring onion with garlic, increasing to 3 tbsp the quantity of oil (and of course using extra virgin olive oil), adding salt, black pepper and a splash of fresh lemon juice to the dressing.
Hope you guys like it 🙂
Ingredients (serves 2):
- 1 can chickpeas (240 g of drained product)
- 150 g cherry tomatoes
- 1 clove garlic (original recipe called for 2 spring onion)
- 3 tbsp extra virgin olive oil (original recipe just called for 2 tbsp of non specified oil)
- 1 tbsp chopped fresh parsley
- 2 tsp paprika
- 1/2 tsp chilli powder
- 1/2 tsp salt
- 1/8 tsp black pepper
- lemon juice
In a bowl combine the paprika and chilli powder
Add 2 tbsp of olive oil
then drain and rinse the can of chickpeas
and add them to the bowl, stirring well to get all the ingredients together
Heat the oven to 190 C, spread the chickpeas on a baking tray
and cook for about 25 min.
Meanwhile wash and cut the tomatoes into halves, chop the parsley and mince the garlic and place all them into a big bowl. Dress with salt and pepper
add 1 tbsp of olive oil and a splush of fresh lemon juice
Add the warm roasted chickpeas, stir well
This has been my lunch today people and boy it was good!
Check out Becca’s website, it’s FULL of deliscious grub!