15-Minute Tomato & Harissa Chickpeas
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
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Ingredients
2 servings
- 2 large pinches of sesame seeds
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 x 1″ piece ginger
- 2 tablespoons harissa paste
- 1 x 14 oz tin cherry tomatoes
- 480g canned chickpeas
- ½–1 teaspoons maple syrup
- 1 tablespoon coconut yoghurt
- small handful of coriander
- small handful of basil
- 2 tablespoons tahini
- pinch of sea salt & black pepper
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Preparation
Step 1
Toast the sesame seeds in a dry frying pan over medium heat for a couple of minutes until golden, then tip into a bowl and set aside. Warm the olive oil in the frying pan and add the garlic and ginger; cook for 1–2 minutes until golden.
Step 2
Next, add the harissa, cherry tomatoes and chickpeas, including the liquid from the jar, and add a pinch of salt. Bring to the boil, then reduce the heat and simmer for 10 minutes until reduced by half.
Step 3
Stir in the maple syrup (if using) and coconut yoghurt. Taste to check the seasoning and adjust as needed.
Step 4
Spoon the chickpeas into bowls and top with the toasted sesame seeds, coriander and basil; drizzle with tahini and a little olive oil. Serve with hot toast or some cooked grains.
Step 5
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