Broad beans, Chickpeas and Red Pepper with Toasted Almonds and Sunflower Seeds

Preparation time
'
Cooking time
'
Nr of servings
1

Broad beans, Chickpeas and Red Pepper with Toasted Almonds and Sunflower Seeds Recipe

This is an instant favourite, packed with flavour, colour and fibre! Its zing makes it a perfect to your Sunday Roast spread, yet it's equally delicious by itself as a healthy lunch or snack.
Preparation time
'
Cooking time
'
Nr of servings
1

Ingredients

olive oil, 1 
teaspoon
 
1/2 large red pepper, sliced 
1/2 small chilli, finely chopped 
1/4 can broad beans 
1/4 can chickpeas 
2-4 sprigs fresh parsley, finely chopped 
1/4 lemon, juiced 
whole almonds, skin on, chopped, 10 
g
 
sunflower seeds, 10 
g
 

Method

  1. Add the olive oil, red pepper and chilli to a pan and fry over a medium heat until the pepper begins to soften.  
  2. In a separate pan, toast the almonds and sunflower seeds  on a medium heat until  lightly toasted.  
  3. Add the broad beans, chickpeas, parsley and lemon juice to the pan, season to taste and continue to cook on a low heat, stirring often. 
  4. Once the peppers have softened but still have a bite, take the pan off the heat and transfer to a plate and sprinkle the toasted almonds and sunflower seeds on top.