100g roast red capsicum
½ cup olive oil
1/3 cup toasted almonds
1 clove garlic
2 tbsp Mutti Double Concentrate
1 tsp smoked paprika
2 tbsp red wine vinegar
Salt, fresh ground black pepper
2 tbsp olive oil
1 small brown onion, finely diced
2 clove garlic, sliced
1 x 400g tin Mutti Polpa Finely Chopped Tomatoes
1 x 400g tin chickpeas, drained, rinsed well
¼ cup flat parsley, roughly chopped
1 x 100g burrata mozzarella
- Place all the Romesco ingredients in a blender and blend to a chunky puree. Season with salt and pepper.
- In a small saucepan, add the olive oil, onion and garlic. Season and cook over a medium heat for 5 minutes until translucent.
- Add ½ cup of the Romesco sauce, Mutti Polpa and the chickpeas then simmer for 5 minutes, adjust the season and stir through the parsley.
- Serve the chickpeas warm with the burrata.