MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Romesco Chickpeas
Categories: Vegetarian
Yield: 4 Servings

4 Jarred red bell peppers
1 Lemon;
- juice of, more to serve
2 tb Tomato paste
5 1/2 oz Silken tofu (150 g)
3 tb Ground almonds
2 ts Smoked paprika
4 cl Garlic
5 tb Olive oil;
- more for the chickpeas
28 oz Chickpeas (800 g) (2 cans)
7 oz Tenderstem broccoli (200 g)

Preparation time: 6 minutes
Cooking time: 10 minutes

Try these creamy romesco chickpeas for a quick plant-based meal with
chickpeas, broccoli, and a smooth pepper-based sauce, ready in under
20 minutes.

Right, big fat favour, grab that food processor. Drain the peppers
from their jar and add them to the processor, along with the lemon
juice, tomato paste, silken tofu, ground almonds, smoked paprika,
garlic and olive oil. Basically, not the chickpeas or the broccoli.
Blitz until smooth, and season.

Next, drain your chickpeas and fry them in a large frying pan over a
medium heat with a little drizzle of oil. Chop the broccoli into nice
small bits and, once they start to soften a little, throw the
broccoli in and season it with salt & pepper. Let those fry up and
soften.

Once everything is, well, cooked, pour that sauce lovingly into the
frying pan and mix everything together. Add some boiling water (100
ml/scant 1/2 cup), if it's too pasty. Once bubbling and looking
lusciously smooth and thick, you're done.

Add to airtight containers or serving bowls, with rocket and cooked
brown rice. You might want to squeeze in some extra lemon.

Recipe by Calum Harris

Recipe FROM:
<https://plantbasednews.org/veganrecipes/creamy-romesco-chickpeas/>

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