Spiced chickpeas with edamame
This vegan, spiced chickpeas with edamame dish is an excellent flatbread filler, side dish (with barbecued meat/fish) or can be served as a simple tapa or as salad mixed with rocket leaves. You can make it spicy if you substitute some of the paprika with chilli powder or cayenne pepper.
Ingredients
Method
- Finely slice the onion and garlic.
- Heat a tablespoon of olive oil in a frying pan and gently cook onion and garlic until soft. Add the chickpeas and beans, then stir in the spices.
- Put a lid on and cook for five minutes. Add the lemon juice and season with salt and pepper, then cook for another 5-10 minutes, till the soy beans are tender. Stir in the parsley and serve.