Harissa Roasted Chickpeas

45 mins
Serves 2
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Directions

  1. 1Roast the peppers and tomatoes. Halve, deseed and finely slice the romano pepper.
  2. 2Add the cherry tomatoes and peppers to the pan, drizzle over the olive oil and season with a good pinch of salt and pepper.
  3. 3Shake the pan to cover the contents in olive oil and seasoning.
  4. 4Put the pan in the oven and roast for 15 minutes.
  5. 5Take the pan out of the oven, add the harissa and chopped tomatoes, chickpeas, including their juices and stir to combine.
  6. 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.
  7. 7Remove from the oven, squeeze over the lemon juice and combine. Taste and season to perfection.
  8. 8Dollop the hummus on top of the and swirl decoratively.
  9. 9Drizzle over a little harissa oil, pine nuts and chopped parsley.
  10. 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