Crispy Saffron Chickpeas w/ Whipped Feta

Crispy chickpeas and sweet roasted red peppers on a bed of lemony whipped feta.

Serves

Featuring Bold Bean Co. Organic Chickpeas

4 red peppers, halved and deseeded

150g cherry tomatoes

2 large pinches of saffron threads (optional)

2 tbsp paprika

1 tbsp honey

2 cloves garlic, thinly sliced

1 jar of Bold Bean Co Chickpeas

1 tbsp ground cumin

1 handful of parsley, finely chopped

200g block of feta

1/2 lemon juice

150g Greek yoghurt

All ingredients are available to purchase in our Farm Shop

Preheat the oven to 180°C/160°C fan, then line two trays with baking paper.
In a mixing bowl, mix the peppers, tomatoes, saffron, garlic, honey, 1 tbsp of paprika and 2 tbsp of olive oil, season and mix well. Place on one of the trays.
On the other tray, add the chickpeas, 1 tbsp paprika, 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 be sure to remove from the oven 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 remove the skin (optional).
Plate by spreading a layer of whipped feta and then top with the peppers and tomatoes, then add the chickpeas and finally the parsley. Drizzle over a little olive oil and enjoy!