Slow Roasted Red Peppers
Smoked paprika has a powerful yet enticing dusky flavour, some say its flavour is reminiscent of bacon. It goes particularly well in this robust autumnal dish of red peppers filled with crunchy chickpeas.
Serves: 4
Dietary: Vegan
Ingredients:
2 large red peppers, halved and deseeded
a few sprigs of thyme
400g tin of chickpeas, drained and rinsed
12 cherry tomatoes, halved
2 garlic cloves, peeled and sliced
4 sage leaves, chopped
1/2 tsp sweet smoked paprika
3 tbsps olive oil and extra for oiling
salt
a handful fresh flat-leaf parsley, chopped
Method:
Pre-heat the oven to 200C/Gas6.
Oil a baking dish with olive oil and rub olive oil all over the
peppers, then place them, cut side up in the baking dish on top of
the thyme.
Divide the chickpeas between the peppers, any extra can be placed
around the peppers.
Divide the tomatoes and garlic between the peppers and push in
between the chickpeas. Sprinkle with the chopped sage.
Mix together the paprika and olive oil and drizzle over and around
the peppers.
Bake in the pre-heated oven for 40-50 minutes. The skin of the
peppers should be just starting to blacken and be soft but still
holding their shape.
Serve garnished with chopped parsley and season to taste.
Great served with bread and olives, or with a side dish of herby
risotto or quinoa.
Tips: You can buy ‘hot’ or ‘sweet’ smoked paprika. We prefer the ‘sweet’ as the flavour is subtler.