Smoky tuna and chickpea pan-fry

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Total Time:
20min
Prep:
10min
Cook:
10min
Serves:
4
Difficulty:
Easy
Ingredients
  • 1 medium red onion, cut into thin wedges
  • 1 medium Capsicum, yellow, raw, cut into 3cm pieces
  • 1 can(s) chickpeas, canned, rinsed, drained, (400g can)
  • 2 tsp Paprika, smoked
  • 200 g baby spinach leaves
  • 1 tbs lemon juice, plus lemon wedges to serve
  • 425 g Tuna, canned in springwater, drained, (425g can) flaked
Instructions

Heat a large non-stick frying pan over high heat. Cook onion and capsicum, stirring occasionally, for 6 minutes or until lightly charred and just tender. Reduce heat to medium. Add chickpeas and paprika and cook, stirring, for 2 minutes or until heated through.

Add spinach and juice and cook, stirring, for 2 minutes or until spinach has just wilted. Add tuna and gently toss. Serve with lemon wedges.

Notes
ADD IT: 1 tbs flaked almonds (toasted) to serve. SWAP IT: Spinach for baby kale (shredded).

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