A Breakfast Boost…

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Add a little o lay! to your English breakfast! Button mushrooms with white kidney beans and plenty of taste! Goes incredibly well next to a poached egg or two. Ok! Now my mouth is literally watering! I’m off to fix myself a hearty breakfast! Even though it is 3pm in the afternoon here lol!

Hope you all have a fantastic day friends, much love, D x

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INGREDIENTS

300g button mushrooms
1 tin white kidney beans drained
½ tbsp olive oil
2 cloves garlic crushed
1 tsp peri peri spice mix
1 tsp dried cumin powder
200g tomato passata
Salt to taste
Mature cheddar cheese grated

METHOD

Heat up the olive oil in a medium saucepan, on a low heat  Sauté the garlic and mushrooms together

Throw in all seasoning and spices, cover and cook for a few minutes

Pour in the tomato passata, along with the beans, stir.  Bring to a boil and simmer for 10 minutes

Put the mushroom and bean mixture into a small deep oven dish, scatter over some grated cheddar and melt under the grill until the cheese is golden brown

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Ready to serve up with your English Breakfast

Crunchy peri-peri Chickpeas

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I’ve had chickpeas fried and tend to find them in a Bombay mix snack and other Indian savoury foods. I tend to pick them out as I enjoy them so! And I was extremely happy to see that two lovely fellow foodie bloggers Celeste and Bandhna very recently posted recipes to roast chickpeas!! Yay!!! I thought and I couldn’t wait to open a tin and was inspired to make a peri-peri version!

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Thanks to both Celeste and Bandhna, we now have a favourite nibble that is actually good for you. My little one was chomping away on them too and without realising we had shared a whole tin of chickpeas together! I’ve promised to make some more for my husband today so he can snack on them with a cool beer.

INGREDIENTS

1 tin chickpeas drained and rinsed and dried
1½ tbsp sunflower oil
½ tsp garlic granules/powder
½ tsp paprika
⅓ tsp chilli powder or more to taste
1 tsp salt or to taste

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METHOD

• Preheat oven to 200°c/400°f/gas mark 7 and line a baking tray some foil

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• Arrange the chickpeas onto the tray and then add all the ingredients starting with the oil, followed by all the seasoning. Massage well into the chickpeas

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• Place in the oven to roast for 35-45 minutes, stirring half way through. Keep an eye at how crunchy you would like them towards the end of the roasting process

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• Leave them to cool in the tray. You may wish to squeeze a few drops of lemon juice onto them to make them a little tangy, but this will soften them a little

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