Ingredients
- 200 g chickpea
- 4 Apples
- 1 Celery stalk
- 2 Tablespoons Unsalted Butter
- 2 Teaspoons Sweet Paprika
- Salt & Pepper to Taste
- A handful of Fresh Flat Leaf Parsley
- Freshly squeezed Lemon Juice from ½ lemon (optional)
Make it step by step
- Soak chickpeas in water overnight. The following day, cook them in a sauce pan for 15 minutes or until soft. Once they are ready, drain the water and pat them dry with paper kitchen towels.
- Wash all the vegetables. Peel and grate the apples, thinly slice celery. Roughly chop parsley leaves and set aside.
- Melt butter in a frying pan, add chickpeas, salt &pepper. Roast on medium heat for about 4 minutes, stirring occasionally. At last, add sweet paprika and chopped parsley. Squeeze some lemon juice over, cook for a further minute or two before removing from the heat.
- Transfer into a bowl and mix with grated apples & celery. Squeeze some more lemon juice over, give it one last stir and you are done!
- Serve warm or cold.
- Enjoy!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Julia, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.