This recipe is a delicious way to add more plant-based sources of protein to your diet, as well as antioxidants and Omega-3s, and is the perfect option for meat-free Monday.
- 1 tbs extra virgin olive oil
- 1 onion, finely sliced
- 3 cloves garlic, crushed
- 1 tsp ground paprika
- 1 tsp ground cumin
- 1 tsp chilli flakes
- ¼ tsp ground cinnamon
- 4 x roma tomatoes, diced
- 1 x 400g can chickpeas, rinsed and drained
- 500-750ml jar tomato passata
- 1 cup Healthy Way walnuts, finely chopped (can use a food processor)
- 1 bunch basil, chopped
- Salt and pepper, to taste
Heat olive oil in a frying pan, add onion and cook for 2-3 minutes. Add the garlic and cook for 1-2 minutes, before adding the paprika, cumin, chilli flakes and cinnamon and fry off for 1 minute.
Add the chopped fresh tomatoes and rinsed chickpeas and cook for 1-2 minutes before adding the passata. Bring to the boil and simmer for approximately 20-30 minutes or until mixture has thickened slightly.
Season to taste, before taking off the heat. Stir in the walnuts and basil and serve.
Recipe by Zoe Bingley-Pullin