Napolina Chick Peas in Water (400g)

CHICKPEAS IN WATER- We pick the perfect pulses- because at our table, we know you'll need plenty.
PRODOTTO IN ITALIANO- Bring autentico flair and deep flavour to your Italian cooking. Our pulses will enrich your pasta, transform your salad, or with a sprinkling of herbs and an olive oil drizzle, become the star of the show.
PACKAGING SUSTAINABILITY- At Napolina we strive to source the best ingredients but reducing our impact on the planet is also at the heart of everything we do. Our pulses packaging is fully recyclable.
BORN IN NAPLES- Our passion for the best ingredients has been simmering beneath Mount Vesuvius since 1965.
NOT SO HUMBLE INGREDIENTS- The UK's favourite brand of pulses. Firm and nutty. Low in fat, sugar and an easy source of protein and fibre, they're a magic ingredient.

Dig into roasted chickpeas and veggies topped with pesto chicken and Parmesan on a bed of Italian salad leaves. DE-LICIOUS!

Ingredients: 4 chicken breasts, 3 tbsp Napolina Extra Virgin Olive Oil, 2 tbsp basil pesto, 2 tsp sea salt flakes, 2 tsp cracked black pepper, 2 tsp oregano, 2 tsp smoked paprika, 3 cloves garlic, finely chopped, 2 courgettes, cut into circles, 2 red peppers, sliced, 2 medium red onions, chopped, 200g sweetcorn, 1 can Napolina Chickpeas, 200g Italian salad leaves, 15g fresh basil leaves, roughly chopped and Parmesan cheese to serve.

Serves: 4
Cook Time: 30 mins

In a mixing bowl add 1 tbsp of Napolina Extra Virgin Olive Oil, basil pesto, 1 tsp of sea salt and 1 tsp of cracked black pepper and mix together well then add the chicken breast and mix well to ensure the chicken is fully coated then set aside.

In another mixing bowl add 2 tbsp of Napolina Extra Virgin Olive Oil, the oregano, smoked paprika, garlic, remaining sea salt flakes remaining cracked black pepper and mix together well.

Add the courgette, red onion, sweetcorn, tomatoes and chickpeas and mix together well then spread across a roasting tray and add the chicken breasts on top then bake in the oven for 30 mins at 200°C until the chicken is cooked through.

In each bowl, add a few handfuls of Italian salad leaves then top with the roasted vegetables and chicken breast. Scatter some chopped fresh basil and top with some parmesan shavings and serve immediately.

Want more recipe inspiration? Go to https://napolina.com/recipes/

Napolina

Napolina,
Liverpool,
L3 1NX,
UK.
www.napolina.com

Eat like the Italians!
Panelle di ceci alla siciliana in salsa di pomodoro (Sicilian chick pea fritters with tomato salsa)
Coarsely crush 2 x 400g tins of chick peas in a large bowl using a potato masher. Stir in 1 de-seeded and finely chopped red chilli, 2 crushed garlic cloves, 2 thinly sliced spring onions, 50g of parmesan cheese, 1 beaten egg and 1 tbsp of plain flour, mix well. Divide the mixture into 15 balls and gently press to form little patties. Gently heat 4 tbsp of Napolina light & mild olive oil in a frying pan and gently cook the fritters in small batches for 2-3 minutes on both sides, keep warm until all the fritters are cooked. Serve with a simple tomato salsa made by mixing chopped tomatoes, chilli, finely chopped shallots, garlic and basil.

Chickpeas (60%), Water, Antioxidant: Sodium Metabisulphite

High in Protein & Fibre, Firm & Nutty, Suitable for vegetarians

For a true taste of Italy, why not try our recipe for Vegetarian Chickpea Meatballs
Watch the video at www.napolina.com/recipes

Prepared and packed for:
Napolina,
Liverpool,
L3 1NX,
UK.

Store in a cool dry place. Once opened empty, cover and refrigerate. Use within 2 days.
Best before end: See can end

Full Product Name:
Chickpeas in Water

Storage:
Store in a cool dry place. Once opened empty, cover and refrigerate. Use within 2 days.
Best before end: See can end

Additional Information:
Napolina is a registered trademark.
All rights reserved.

Whole Packaging - Recycle