Tomatoes and red peppers, both packed full of vitamin C and antioxidants to keep you fighting fit.
Coupled with some healthy protein from the chickpeas this is a simple, hearty and flavoursome lunch that we reckon will become a firm favourite.
Produced : Edinburgh
Ingredients : Passata (36.5%), chickpeas (33.5%), water (14.6%), roasted red peppers (14.6%) [roasted red peppers, water, grape must, sea salt, red wine vinegar], red peppers (11.7%), red onions (11%), olive oil (0.92%), basil (0.73%), vegetable stock cube (0.73%), garlic (0.44%), paprika (0.15%), dried oregano (0.13%), black pepper (0.08%).
Allergens : Celery
Nutritional information : Per portion: 3560kcal, 11g fat, 41g carbohydrates, 16g protein.
Shelf lige (frozen) : Up to 6 months
Shelf life (defrosted & chilled) : Up to 48 hours
Cooking guidelines : Pierce film and microwave (on full power) for 4 minutes (frozen) or 3 minutes (chilled), pull back film and microwave (on full power) for another 8 minutes (frozen) or 5 minutes (chilled) and leave to stand for 1 min. Ensure food is piping hot throughout.
Serving suggestion : Enjoy as is or serve with some wholewheat couscous
Packaging : Biodegradable packet (except film)