Today’s recipe is a quick and easy affair. It also happens to be very nutritious. Half a portion contains 15 g of protein, which is approximately 1/3 of your daily recommended allowance. It makes a great lunch and breakfast alike.
I like its taste and convenience as I am a little snowed under lately. I’m putting finishing touches to a big project, so aside from the meals I make for the blog, I try to keep it simple. This one went down so well with Duncan and myself that we have pronounced it blog-worthy. I’ve taken the liberty to call it ‘Greek’ chickpeas on toast as I used cinnamon in the tomato sauce, which is something Greeks do a lot and despite my initial scepticism it works really well. I’ve embellished this delicious dish with plump Greek (of course) olives. They provide a salty accent against a delicately sweet tomato sauce. Finally, my recommendation is to serve this on good quality bread. We are spoilt for choice here as all the local bakeries make an array of beautiful breads. We went for slices of toasted sourdough as it provides a pleasant crunchiness against melt-in-the-mouth beans.
