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Dr Rupy's green chickpeas on toast
Ingredients
- 1 x 400g H&B chickpeas, drained and rinsed
- 2 x eggs
- 1 tbsp za'atar, plus extra to serve
- 1 tbsp Odysea olive oil
- 150g peas (fresh or defrosted from frozen)
- 2 tbsp Sunita tahini
- 2 tbsp H&B nutritional yeast
- Juice and zest of 1 lemon
- 4 slices of wholemeal sourdough bread, toasted
- 10g parsley, finely chopped
| Per | 100g | Serving (419g) |
|---|---|---|
| Energy (Kj) | 750 kJ | 3141 kJ |
| Energy (kcal) | 179 kcal | 749 kcal |
| Fat | 5.9g | 25g |
| of which saturates | 1g | 4.3g |
| Carbohydrates | 20g | 82g |
| of which sugars | 1.6g | 6.5g |
| Fibre | 6.4g | 27g |
| Protein | 8.3g | 35g |
| Salt | 0.21g | 0.9g |
Step 1
Preheat the oven to 200°C fan and line a baking tray with baking paper
Step 2
Spread out the chickpeas onto the lined baking tray and dry thoroughly with kitchen towel. Add the za’atar, olive oil and some seasoning. Mix thoroughly with your hands and bake for 20 minutes until crispy
Step 3
Meanwhile, blend the peas, two tablespoons of the tahini, the nutritional yeast, lemon juice, a pinch of salt and a splash of hot water in a bullet blender until it becomes into a smooth green paste. Add more water if needed to help it blend properly
Step 4
Heat some olive oil in a frying pan and fry two eggs to your liking e.g. sunny side up, over easy, over well
Step 5
Spread onto the toasted bread, top with the crispy chickpeas, remaining tahini, a sprinkle of za’atar and the lemon zest and finish with the chopped parsley
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