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Spiced chickpeas with a drizzle of honey

A plate of red beans and sticky papino

A plate of red beans and sticky papino

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A plate of red beans and sticky papino

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

1 x 140 g can red beans, drained
1 papino, cut into wedges
100 g blueberries
1 small red onion, thinly sliced
1 red chilli, chopped
10 g Italian parsley, chopped
½ cup Vino Cotto

Method

Gently mix together all the ingredients. Chill until ready to eat.

Per serving: 782kJ, 6.2g protein, 0.2g fat, 18.1g carbs
Cook's note: Vino cotto is a sweet, reduced grapejuice must and is available at most speciality food stores. If you can't find it, use Balsamic vinegar instead.