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Romesco chickpea traybake
Fruit and vegetables
1
aubergine
, cut into 2cm/¾in pieces
1
red onion
, cut into 2cm/¾in pieces
300g/10½oz roasted red
peppers
from a jar (drained weight)
50g/1¾oz sundried
tomatoes
2
garlic
cloves, peeled
chilli
flakes, to serve
fresh
parsley
, to serve
Tins, packets and jars
500g/1lb 2oz
chickpeas
(drained weight – approx. 2 tins)
Cooking ingredients
2–3 tbsp
olive oil
70g/2½oz
flaked almonds
2 tbsp
tomato purée
1 tbsp
red wine vinegar
2 tsp
smoked paprika
1 tsp
cayenne pepper
salt
Dairy, eggs and chilled
300g/10½oz silken
tofu
, drained
Back to recipe
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