Serves 2

2 garlic cloves grated

1 sprig rosemary, leaves chopped

1 can of chickpeas, rinsed

1 tbsp tomato purée

1 tsp sweet paprika

200ml reduced fat creme fraiche

4 slices of prosciutto

Heat a drizzle of oil in a frying pan on medium heat. Cook your garlic and rosemary until your rosemary starts to crisp up slightly but isn’t browned.
Add the chickpeas, purée , and paprika, cook for a minute or so making sure everything is coated.

Stir in the creme fraiche, season and bring to a light simmer and cook for 4 minutes or so.

Divide into 2 bowls, drape over your prosciutto and enjoy.