PEPPER AND ALMOND DIP WITH CHICKPEAS

READY IN

50 mins

COOKING TIME

30 mins

PREP TIME

20 mins

SERVES

Serves 4 as a side dish

ingredients

1 very large red pepper (or 3 small peppers)

1 large red onion

4 ripe tomatoes

1 head of garlic

1 red chilli, whole

Sea salt and black pepper

Extra virgin olive oil

IN STOCK

60g salted marcona almonds, keep a few for decorating

3 tbsp pomegranate molasses

1 tsp La Chinata sweet smoked paprika

OUT OF STOCK

¼ jar chickpeas, drained

IN STOCK

3 tbsp pomegranate kernels

2 tbsp chopped parsley

Method:

Preheat oven to 240°C/220°C fan. Line a baking tray with parchment.
Deseed the pepper and cut into 5 cm chunks. Peel the onion and cut into 6 wedges. Cut the tomatoes into quarters. Cut the garlic in half (sideways). Place the chopped vegetables and the chilli on the baking tray. Season with salt and pepper and drizzle with 2 tbsp extra virgin olive oil. Mix well. Roast for 30 mins, turning a couple of times until soft and blistered in places. Remove the tray from the oven and allow to cool.
Squeeze the garlic cloves out and discard the skin. Remove the stem from the chilli. Place the vegetables and almonds in the bowl of a blender. Add the pomegranate molasses, a tablespoon of extra virgin olive oil and ½ tsp paprika. Blend to a chunky consistency. Taste and adjust the seasoning as necessary.
Mix the chickpeas with 1 tbsp extra virgin olive oil and ½ tsp sweet smoked paprika, season, and add a sprinkle of parsley.
Spoon the pepper dip into a serving dish, top with the chickpeas and sprinkle with pomegranate and parsley.

Little tip:

Use the rest of the chickpeas to make hummus. Layer the hummus on the bottom of the serving dish, add the roasted pepper dip on top, sprinkle over the chickpeas, pomegranate kernels, a few chopped almonds and add a drizzle of extra virgin olive oil.

Tags: Spring recipes