Harissa Roasted Chickpeas

Name: Harissa Roasted Chickpeas
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 200 g cherry tomatoes; 1 red romano pepper; 2 tbsp rose harissa paste; 1 400g tin chopped tomatoes; 1 700g jar chickpeas; Salt; pepper; sugar; Store bought hummus; Harissa oil; Chopped parsley; Pine nuts; Sourdough toast; plant based spread

Serves 1

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Harissa Roasted Chickpeas

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Serves 1

Directions

1Halve, deseed, and finely slice the romano pepper.
2Add the cherry tomatoes and sliced peppers to a pan.
3Drizzle olive oil over the tomatoes and peppers.
4Season with a good pinch of salt and pepper.
5Shake the pan to coat the contents in olive oil and seasoning.
6Roast the pan in the oven for 15 minutes.
7Remove the pan from the oven and add the harissa paste and chopped tomatoes.
8Add the chickpeas, including their juices, to the pan.
9Stir to combine all ingredients in the pan.
10Return the dish to the oven for 25-30 minutes until the consistency is loose but jammy.
11Remove from the oven, squeeze over lemon juice, and combine.
12Taste and season to perfection.
13Dollop store-bought hummus on top of the cooked chickpeas and swirl decoratively.
14Drizzle over a little harissa oil.
15Scatter pine nuts and chopped parsley over the dish.
16Serve hot with buttered sourdough toast.

Ingredients

2 tbsp olive oil
200 g cherry tomatoes
1 red romano pepper
2 tbsp rose harissa paste
1 400g tin chopped tomatoes
1 700g jar chickpeas
Salt
pepper
sugar
Store bought hummus
Harissa oil
Chopped parsley
Pine nuts
Sourdough toast
plant based spread

Equipment

panovenspoonbowl

Tips

This recipe is simple, quick, and healthy.
This recipe is great for cutting down on meat intake for Veganuary.
The hummus should be as smooth as possible.
To make harissa oil, add a little olive oil to a jar of harissa and shake well.

Harissa Roasted Chickpeas

Serves 1

instagram.com

Harissa Roasted Chickpeas

instagram.com

Serves 1

Directions

1Halve, deseed, and finely slice the romano pepper.
2Add the cherry tomatoes and sliced peppers to a pan.
3Drizzle olive oil over the tomatoes and peppers.
4Season with a good pinch of salt and pepper.
5Shake the pan to coat the contents in olive oil and seasoning.
6Roast the pan in the oven for 15 minutes.
7Remove the pan from the oven and add the harissa paste and chopped tomatoes.
8Add the chickpeas, including their juices, to the pan.
9Stir to combine all ingredients in the pan.
10Return the dish to the oven for 25-30 minutes until the consistency is loose but jammy.
11Remove from the oven, squeeze over lemon juice, and combine.
12Taste and season to perfection.
13Dollop store-bought hummus on top of the cooked chickpeas and swirl decoratively.
14Drizzle over a little harissa oil.
15Scatter pine nuts and chopped parsley over the dish.
16Serve hot with buttered sourdough toast.