Veg: Harissa Chickpeas

This spicy, middle-eastern dish is just the perfect accompaniment for PITAS or FLATBREADS. It also is delicious as a main course with NUTTY RICE or GRILLED VEGETABLE COUSCOUS. Cool it down with MINTY COLESLAW, or CARROT & WALNUT COLESLAW.

Harissa chickpeas with carrot & walnut coleslaw inside a toasted pita bread

take one shallot & one clove of garlic

Finely chop a shallot & a clove of garlic. Sweat both off in a medium-hot frying pan with a splash of olive oil for a few minutes.

add a teaspoon of harissa powder/paste & a teaspoon of paprika

Stir both in to the mix, adding a splash of water to loosen the contents if needed. Stir & cook for another few minutes.

throw in a can of chickpeas

Add the rinsed chickpeas to the pan & stir well, ensuring all are well mixed together. Cook for another few minutes.

finally add a squeeze of fresh lemon juice

Squeeze in the lemon juice & taste. Season with salt & pepper if necessary. If tastes mighty fine, set aside & leave to cool (if it doesn’t, add a little more seasoning & maybe a splodge of honey).

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