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Campfire Beans Brunch Recipe

I freaking love brunch, it is my most favourite meal of the week. So I wanted to jump on and post this recipe which I made for the first time this week.

Campfire Beans Recipe

 

I feel like in the last few months I am really starting to get back into cooking and baking again. And whenever I post a #homemade post on Instagram I always get so many people sliding into my DM’s asking for the recipe – so you can expect me to be sharing more recipes on here with you guys.

Campfire Beans Recipe

 

Beans - Campfire Beans Recipe

This week I cooked up a delicious chickpea brunch that I am calling Campfire Beans because it tasted amazingly smoky. It is really fast to make, hardly has any ingredients, and only takes about 10 minutes…it’s so simple but absolutely delicious. It is well worth trying.

Ingredients

1 tbsp Olive Oil
1 Red Onion, grated
1 tsp Smoked Paprika
200ml Tomato Passata
400g Chickpeas (I just used a tin, drained of water)
Some Coriander
2 Slices of Sourdough bread
1 clove of garlic

Step 1. In a wok/frying pan heat the oil over a medium heat, add the grated onion and cook the onion until it is soft, this should only take a few minutes. Add paprika and mix into the onions, it should look like a paste consistency. Cook for a minute or two.

Step 2. Add passata to the mix, and season a little with salt and pepper, leave to simmer over a low to medium heat for 5-6 minutes. Add drained chickpeas to the sauce and again leave to simmer for 5 minutes.

Step 3. While waiting for the campfire beans to cook, either pop your sourdough into the toaster, or if you are like me you can toast it in a grill pan to get this lush charred lines. Once toasted get the peeled clove of garlic and give it a light bash with a rolling pin just to make it a little easier to rub all over the toasted sourdough.

Step 4. Once the beans have simmers, pick some fresh coriander and add it to the beans and mix.

Step 5. Stack your garlic sourdough onto a plate and then pour an avalanche of campfire beans over the bread, top with a few leaves of coriander and enjoy immediately.

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