Roasted Paprika Chickpeas, With Natural Yogurt Swirl & Mixed Seeds
- Autumn
- Quick & Easy
Chickpeas with a little kick! Roast with paprika and chilli, then pile onto our Broccoli, Pea and Spinach Soup with a cooling swirl of Natural Yogurt.
Ingredients
Ingredients:
Jar of chickpeas, drained
2 tbsp olive oil
1 tsp paprika
1 tsp chilli flakes
Yeo Valley Organic Broccoli, Pea and Spinach soup
Yeo Valley Organic Natural yogurt
To serve:
Mixed seeds
Method
Preheat your oven or air fryer to 200C. Pat the chickpeas dry with kitchen paper and toss them in olive oil, spices and season.
Spread them out on a baking tray and roast for 15 minutes, until golden and crispy.
Whilst the chickpeas finish roasting, heat the soup following pack instructions and pour into a bowl.
Garnish with a swirl of natural yogurt, crispy chickpeas and mixed seeds.
In this recipe...
Natural Yogurt
10
Broccoli, Pea and Spinach Soup
10
Natural Yogurt
10
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