Garlic, Harissa & Tomato Chickpeas
Total Time
25 minutes
Prep Time
0 seconds
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 onion
- 6 large garlic
- 240g canned chickpeas
- 2 tablespoons harissa paste
- 1x 400g can of plum tomatoes
- 1 tablespoon tomato purée
- 1 pack cherry tomatoes
- large handful of spinach
- ½ lemons
- Large pinch of dried red chilli flakes
- pinch of sea salt
- pinch of sea salt & black pepper
- 2 tablespoons olive oil
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Preparation
Step 1
Heat a drizzle of olive oil in a large saucepan over medium high heat. Add the onion and garlic with a pinch of salt and cook, stirring often, for 5-6 minutes until softened.
Step 2
Add the chickpeas, harissa and chilli flakes, stir well and let them cook together for 2-3 minutes.
Step 3
Then add the plum tomatoes and tomato puree, let everything simmer for 20 minutes, stirring occasionally, until darkened and reduced.
Step 4
While the chickpeas are simmering heat the oven to 200°C / 180°C fan / 390°F. Place the cherry tomatoes onto a baking tray, drizzle with olive oil, sprinkle with salt and pepper and roast for 10 minutes, until juicy and turning brown in parts. Remove and allow to cool.
Step 5
Stir the spinach and lemon into the chickpeas, let the spinach wilt in the heat of then pan and adjust seasoning to taste.
Step 6
Serve with the cherry tomatoes on top, a sprinkling of fresh coriander, brown rice and a dollop of yoghurt.
Step 7
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