Glazed Chickpeas with Beetroot

Ingredients

• For the Glazed Chickpeas and Beetroot
• Cooked chickpeas 2 x 400g cans
• Cooked beetroot 2 x 250g packs
• Olive oil 30 ml
• Shallots 2 medium
• Garlic cloves 3
• Maple syrup 30 ml
• Soy sauce or tamari 15 ml
• Red wine vinegar 15 ml
• Fresh thyme leaves 1 tsp
• Smoked paprika 1 tsp
• Salt to taste
• Black pepper to taste
• For Garnish (Optional)
• Fresh parsley, chopped 1 tbsp
• Toasted walnuts, chopped 25 g

Method

1. Drain and rinse the chickpeas thoroughly. If using whole cooked beetroot, peel and dice them into 1.5cm cubes. If using pre-diced, ensure they are roughly this size.
2. Finely chop the shallots and mince the garlic cloves.
3. Heat the olive oil in a large frying pan or skillet over a medium heat. Add the chopped shallots and cook for 3-4 minutes until softened.
4. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
5. Add the drained chickpeas and diced beetroot to the pan. Stir well to combine with the shallots and garlic.
6. In a small bowl, whisk together the maple syrup, soy sauce (or tamari), red wine vinegar, fresh thyme leaves, and smoked paprika. Pour this glaze over the chickpeas and beetroot in the pan.
7. Stir everything together to coat evenly. Cook for 8-10 minutes, stirring occasionally, until the glaze has thickened and coats the ingredients, and the beetroot and chickpeas are heated through. Season with salt and black pepper to taste.
8. Serve hot, garnished with chopped fresh parsley and toasted walnuts if desired.