Tomato-ey Smoked Chickpeas with Rice

[AliRo]

Tomato-ey Smoked Chickpeas with Rice

Grill 1 red capsicum (skin side up) until the skin is bubbling and burnt.  Peel once cool.
Blitz ½ cup almonds to make almond.  Set aside.
Place capsicum, 2 shallots (or 1 onion), and 2 cloves of garlic in.  Blitz until diced.
Add some EVOO, and cook on 100c for 3 minutes, speed 1.
Add ½ tsp dried thyme, 1 ½ tbspn smoked paprika, 1 tbspn brown sugar, and 2 tbspn tomato paste.  Cook on 100c for 2 minutes, speed 1.
Add 1x400g tin crushed tomatoes, 1x400g tin chickpeas (drained and rinsed), ¾ cup cauliflower chopped into small pieces, and 2 cups water.  Cook on 100c for 25 minutes, reverse, speed 1.
Add almond meal and cook on 100c for 5 minutes, reverse, speed 1.

Place into thermoserver (I like to add some baby spinach leaves for a bit of colour)
Then cook rice and serve with the chickpea topping.

[cookie1]

I must make this. I bought heaps of lovely giant chick peas in Kununurra last year and haven't quite used them all up.

[Cuilidh]

I made this for dinner last night and it was very easy and tasty.  I was a bit concerned about the quantities of smoked paprika and sugar but it was OK, neither were overpowering (although I did use a bit less sugar).  I also added c. 1 tsp of salt, but other than that no changes and a very enjoyable dinner.

[cookie1]

I haven't made this yet, bit slack.  I have used up all my chick peas from Kununnurra so I will use tinned chick peas.