3Develop a delicious flavor base by sautéing aromatics with harissa paste.
Ingredients
2 14oz cans chickpeas, drained & rinsed
1 tbsp olive oil
1 small yellow onion, diced
1 green bell pepper, diced
4 garlic cloves, thinly sliced
2 tbsp tomato paste
0.33 cup harissa paste
1 16 oz can light coconut milk
1 tsp Diamond Crystal kosher salt
to taste Fresh cracked black pepper
for garnish Lemon zest
for garnish flaky Maldon salt
for garnish parsley
Equipment
potairtight container
Tips
Most of the flavor in this recipe comes from the harissa paste, and these vary widely between brands. They generally fall into two major categories: lighter saucy roasted red pepper versions like from Mina vs thicker spice heavy pastes like Elfassy. I used the former for this recipe and would advise you do the same.
Store in an airtight container and use within 5-7 days.