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Prep Time 5 mins
Cook Time 20 mins
Servings 4
Calories 253 kcal


  • 2 tsp. olive oil
  • 2 shallots,diced
  • 2 cloves garlic, minced
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. sweet paprika
  • 1/2 tsp. brown sugar
  • 1 can chopped tomatoes (14oz./400g)
  • 1 can chickpeas,drained (14oz./400g)
  • 4 slices bread,toasted
  • handful parsley,to garnish
  • cup olives,halved, to garnish (60g)


  • Heat the olive oil over medium-high heat on a medium pan. Add shallots and cook for 2-3 minutes, then add garlic and cook for another 1-2 minutes.
  • Add all the spices to the pan and mix well. Next add in the chopped tomatoes and 2 tbsp. of water. Simmer on low-medium heat until the sauce has reduced, around 10 minutes.
  • Mix in the drained chickpeas, season with salt, sugar and black pepper and cook for another 5 minutes until warmed through.
  • Serve on the toasted bread with parsley and black olives.


Calories: 253kcalCarbohydrates: 33gProtein: 11gFat: 8g
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