Smoky Chipotle Chickpea Bowl

This recipe was created by Plate Up.

A simple and satisfying dish featuring chickpeas simmered with smoked paprika, cumin, garlic and passata, with a tangy, spicy kick from the Dr. Will's Chipotle Ranch Dressing stirred through the sauce for a creamy, smoky finish. We love this one for meal prep as the flavour gets even better as the dish sits.

INGREDIENTS (serves 4):
2 garlic cloves, crushed
800g chickpeas, drained
4 tbsp Dr. Will's Chipotle Ranch Dressing
1 tsp smoked paprika
1 tsp ground cumin
2 tbsp tomato puree
400g tinned chopped tomatoes
40g baby spinach
4 flatbreads (swap for a gluten free alternative)
1 avocado, sliced
Your preferred cooking oil/spray
Salt & pepper, to taste

METHOD:

1. Peel and crush the garlic cloves. Heat a dash of oil in a large pan over a medium heat. 

2. Add the drained chickpeas, crushed garlic, smoked paprika, ground cumin and tomato purée. Cook over a medium heat for 3 minutes. Add the Dr. Will’s Chipotle Ranch Dressing and tinned chopped tomatoes.  

3.  Simmer for 5 - 7 minutes then check the seasoning and adjust to taste. Add the baby spinach and cook for another minute, or until just wilted. 

4. Thinly slice the avocado, drizzle with a dash of oil and season with salt and pepper. 

    

5. Heat the flatbreads according to the pack instructions.

6.  

   Plate up the smoky chipotle chickpeas into bowls, layer over the avocado and serve with the flatbreads for scooping - then tuck in!