Romesco sauce

100g roast red capsicum

½ cup olive oil

1/3 cup toasted almonds

1 clove garlic

2 tbsp Mutti Double Concentrate
Tomato Paste

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

How to prepare

  1. Place all the Romesco ingredients in a blender and blend to a chunky puree. Season with salt and pepper. 
  2. In a small saucepan, add the olive oil, onion and garlic. Season and cook over a medium heat for 5 minutes until translucent. 
  3. 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. 
  4. Serve the chickpeas warm with the burrata.