1 x 700g jar of Bold Bean Co Queen Chickpeas (or 2 x 400g tins), drained
1 tbsp cumin
1 handful of parsley , finely chopped
200g block of feta
1/2 lemon juice
150g Greek yoghurt
Directions
Preheat the oven to 180°C/160°C fan then line two trays with baking paper.
On one tray place the peppers and tomatoes then add the saffron, paprika, garlic, honey, 1 tbsp of paprika and 2 tbsp of olive oil, season and mix well.
On the other tray add the chickpeas, 1 tbsp paprika, the cumin and 2 tbsp of olive oil, season and mix well.
Place both in the oven for around 45 min, keep checking on the chickpeas so they don't burn and take out once crisp.
Meanwhile add the feta, yogurt, lemon, 1 tbsp olive oil and half the parsley to a blender and blend till smooth. Adjust the seasoning to taste.
Once the peppers are done, leave them to cool for a bit and then take off the skins.
Plate by spreading a layer of whipped feta and then top with the peppers and tomatoes, then the chickpeas and finally the parsley. Drizzle over the olive oil and then serve!
HUGE thanks to the legend that is Amy who let us share this #beanspo on our website for all you champs to enjoy. Amy creates loads of amazing recipes, check them out on their instagram here.
