Harissa Roasted Chickpeas
Directions
- 1Roast the peppers and tomatoes. Halve, deseed and finely slice the romano pepper.
- 2Add the cherry tomatoes and peppers to the pan, drizzle over the olive oil and season with a good pinch of salt and pepper.
- 3Shake the pan to cover the contents in olive oil and seasoning.
- 4Put the pan in the oven and roast for 15 minutes.
- 5Take the pan out of the oven, add the harissa and chopped tomatoes, chickpeas, including their juices and stir to combine.
- 6Return the dish to the oven for a further 25-30 minutes until the consistency of the contents of the pan is loose but jammy.
- 7Remove from the oven, squeeze over the lemon juice and combine. Taste and season to perfection.
- 8Dollop the hummus on top of the and swirl decoratively.
- 9Drizzle over a little harissa oil, pine nuts and chopped parsley.
- 10Serve hot with buttered sourdough toast.
Ingredients
- 2 tbsp olive oil
- 200 g cherry tomatoes
- 1 red romano pepper
- 2 tbsp rose harissa paste
- 400 g chopped tomatoes
- 700 g chickpeas
- 0 salt
- 0 pepper
- 0 sugar
- 0 hummus
- 0 harissa oil
- 0 chopped parsley
- 0 pine nuts
- 0 buttered sourdough toast
Equipment
ovenpan
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