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PdfFor the Base:
2 Garlic Cloves
500g Fresh Cherry Tomatoes
400g Tin of Cherry Tomatoes
2 x 600g Jars of Cooked Chickpeas
1 Vegetable Stock Cube
2 Tbsp Harissa
1 Lemon
Olive Oil
For The Chickpea Minestrone:
100g Kale
75g Macaroni
Parmesan, to serve
Bread, to serve
For The Spicy Chickpeas With Tahini Yoghurt:
2 Eggs
75g Greek Yoghurt
2 Tbsp Tahini
Toasted Sesame Seeds, to serve
Parsley, to serve
For The Sweet Potatoes With Chorizo Chickpeas:
2 Sweet Potatoes
60g Chorizo
Feta, to serve
Coriander, to serve
Lime, to serve