½ tbsp olive oil, plus extra for drizzling
½ small onion, sliced
½ small red pepper, thinly sliced into strips
1 garlic clove, halved
227g can chopped tomatoes
½ tsp smoked paprika
2 tsp red wine vinegar
210g can butter beans or chickpeas, drained
¼ tsp sugar
1 slice seeded bread
a few parsley sprigs, finely chopped
Heat the oil in a small pan, add the onion and pepper, and fry gently until soft, about 10-15 mins. Crush half the garlic and add this to the pan, along with the tomatoes, paprika, vinegar, beans, sugar and some seasoning. Bring to a simmer and cook for 10-15 mins or until slightly reduced and thickened.
Toast the bread, rub with the remaining garlic and drizzle with a little oil. Spoon the beans over the toast, drizzle with a little more oil and scatter over the parsley.
kcal 460 | fat 19g | saturates 3g | carbs 49g | sugars 17g | fibre 14g | protein 15g | salt 1.1g