Baked Chickpeas With Paprika

What’s the worst thing about vacations? Especially when you live alone. In the middle of the forest.
 The contents of the fridge when you get back.
 It’s a good idea to get rid of everything in the fridge before you leave, so you don’t get greeted by a newly evolved civilization when you return.
 And when you come back, there’s almost nothing to eat at home.
 But you’ll usually find a can of legumes, some canned tomatoes or tomato paste — and that’s already enough to cook something good.

INGREDIENTS:

• 2 large bell paprika
• 1 can of chickpeas (or cooked equivalent)
• 1 tbsp agave syrup (or another syrup, or in a pinch: sugar)
• 1 tbsp Worcestershire sauce
• 50 g tomato paste
• 200 ml oat cream
• optional: one chili pepper

PREPARATION:

Cut the peppers in half and remove the seeds and white membrane. Roast at 200°C for about 20–30 minutes until well charred.
 Let them cool and peel off the burnt skin.
 Drain the chickpeas very well, mix with a teaspoon of agave syrup. Spread them on a baking sheet and roast at 200°C until browned — about 20 minutes.
 Blend the peppers with the tomato paste, Worcestershire sauce, just under a tablespoon of agave syrup, and the oat cream.
 Add the roasted chickpeas, salt, and bring to a gentle boil over low heat.

VARIATIONS:

Another dish from the “whatever you find” series.
 It was created from what I found in the fridge and pantry after returning from vacation.
 Feel free to experiment with it: use beans instead of chickpeas, try replacing the cream with broth, fruit juice, passata, or a combination. The sky is the limit.
 Instead of Worcestershire sauce, you can use soy sauce.

NOTES:

It’s essential to drain the chickpeas thoroughly — if you don’t, they’ll take a long time to bake because the liquid needs to evaporate first.

SERVING:

Serve in bowls with bread.

NUTRITIONAL VALUES:

Per 100 g, it contains only approximately.:
 73 kcal, 2.5 g protein, 2.5 g fat, 10 g carbohydrates
 

Canned legumes, tomato paste, or passata are essential pantry staples — always useful for situations like this.
 Add some vegetables — onion, peppers, carrots — whatever you like and have on hand, and you’ve already assembled a full meal.
 With bread, pasta, rice — whichever starchy side you prefer.
 A bit of soy sauce or Worcestershire for umami.
 Oil or olive oil as a flavor carrier.
 And you can put dinner together in no time.

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