This one's really special. It's different, loaded with fibre and takes advantage of many nutritionally valuable ingredients. Parsley is featured in a lot of my recipes. Reputed to have sprung from the blood of a Greek hero, perhaps for its powerful antioxidant powers, parsley has been used medicinally to help colds and flus, cystitis, fluid retention and low energy.
Preheat oven to 190 degrees Celsius.
Brush the capsicum with a smear of olive oil and grill for 25 - 30 minutes until the outer skin blackens and bubbles. Set aside and peel the skin once it's cool enough to handle and cut into strips.
Blot the chickpeas dry and add them to a baking tray with ½ tbs olive oil, garlic and sea salt. Roast for 15 minutes.
Remove from the oven and, while they are still hot, toss them with smoked paprika and cumin.
Spread the pizza base with hummus, top with the preserved lemon and capsicum. Add the chopped parsley and spicy chickpeas. Drizzle ½ tbs olive oil over the pizza.
Bake in the oven for 15 minutes until the base is crispy.
Note: It's easy to make your own hummus, but if time is limited and you have to buy it, check the ingredients for; chickpeas, tahini (sesame paste) garlic, citric acid or vinegar, seasoning …… and nothing else!
Makes 1 servings
| Prep Time: | 10 mins |
| Cooking Time: | 60 mins |
| Ready in: | 70 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 2214 kj |
| Calories | 529 kcal |
| Fat | 23.8 g |
| Saturated Fat | 4 g |
| Total Carbohydrate | 53.9 g |
| Total Protein | 20.5 g |
| Fibre | 17.6 g |
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