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.