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Skillet Chickpeas Slice
A skillet Australian chickpea dish with beetroot and capsicum, finished with vegemite glaze, native thyme and golden syrup, served over damper bread.
Ingredients
Instructions
Drain and season the chickpeas, then roast them over medium-high heat until well browned, about 7 minutes.
Add the beetroot and capsicum, cooking until softened, about 3 minutes.
Stir in the vegemite glaze, native thyme, lemon myrtle and golden syrup for 2 minutes.
Warm the damper bread separately.
Let the chickpeas simmer for about 15 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the damper bread, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
