- 1 tsp olive oil
- 1/2 brown onion, diced
- 2 tsp minced garlic
- 1 tsp chilli flakes
- 1 tsp sweet paprika
- 50g tomato paste
- 1 can chickpeas, drained & rinsed
- 1 x tub Black Swan Chunky Spicy
- Chargrilled Capsicum & Cashews Dip
- 250g risoni
- 600mL vegetable stock
- 2 cups baby spinach
- 100g fetta, crumbled to garnish
- Lemon wedges, to serve

1. Bring a large sauté pan with the olive oil to medium-high heat. Sauté the onion and garlic until fragrant. Add the chilli flakes, paprika and tomato paste, cook until fragrant.

2. Add the chickpeas and the risoni, stir to combine. Add the vegetable stock and simmer for 10-15 mins or until the liquid has mostly evaporated and the risoni is al dente.

3. Stir through 3/4 of the tub of Black Swan Chunky Spicy Chargrilled Capsicum & Cashews Dip. Add the spinach and mix until the leaves are wilted.

4. Serve the risoni with extra dollops of Black Swan Chunky Spicy Chargrilled Capsicum & Cashews Dip, crumbled fetta and lemon wedges on the side.