成人快手

Dr Rupy says: "You get a double legume hit with this easy breakfast / brunch recipe, that counts as your beans, greens and seeds for the day. Tahini is a wonderfully rich source of calcium and protein, that will keep you satiated and nourished. This is a glorious combination that works exceptionally well to change up beans on toast. Any soft herbs will work and the Za’atar gives herbaceous, spicy flavour to the chickpeas."

Ingredients (Serves 2):

• 400g chickpeas
• 1 tbsp Za’atar
• 1 tbsp olive oil
• 150g peas (fresh or defrosted from frozen)
• 4 tbsp tahini
• 2 tbsp nutritional yeast
• Zest and juice of 1 lemon
• 4 slices of spelt sourdough (or regular), toasted
• 10g parsley, finely chopped
• 20g pea shoots, roughly chopped (optional)

Method:

1. Preheat the oven to 200°C fan and line a baking tray with baking paper.
2. Spread out the chickpeas onto the lined baking tray and dry thoroughly with kitchen paper.
3. Add the Za’atar, olive oil and some seasoning. Mix thoroughly with your hands and bake / air fry for 20 minutes, or until crispy.
4. Meanwhile, blend the peas, 2 tablespoons of the tahini, the nutritional yeast, lemon juice, a pinch of salt and a splash of hot water in a bullet blender into a smooth green paste.
5. Add more water if needed to help it blend properly.
6. Spread onto the toasted sourdough, top with the crispy chickpeas, remaining tahini, a sprinkle of Za’atar and the lemon zest.
7. Finish with the chopped parsley and pea shoots, if using.