Oven Roast Harissa Chickpeas

  • 12 ingredients

Warming, comforting and so nourishing this is a great weekend recipe for a speedy dinner. Packed with protein its a great option if you're trying to cut down on your meat intake this veganuary.

Serves: 2

Ingredients

For the chickpeas

  • 2 tbsp olive oil
  • 200g good quality cherry tomatoes
  • 1 red romano pepper
  • 2 tbsp rose harissa paste
  • 1 400g tin chopped tomatoes
  • 1 700g jar chickpeas
  • Salt, pepper and sugar to taste

Garnish / Finishing

  • Store bought hummus (the smoother the better)
  • Harissa oil for drizzling
  • Chopped parsley
  • Pine nuts
  • Sourdough toast buttered with plant based spread

Before you start

Large oven proof frying pan | Preheat oven to 220ºC

Step 1

Roast the peppers and tomatoes

  • Halve, deseed and finely slice the romano pepper
  • Add the cherry tomatoes and peppers to the pan, drizzle over the olive oil and season with a good pinch of salt and pepper
  • Shake the pan to cover the contents in olive oil and seasoning
  • Put the pan in the oven and roast for 15 minutes
  • Take the pan out of the oven, add the harissa and chopped tomatoes, chickpeas, including their juices and stir to combine
  • Return the dish to the oven for a further 25-30 minutes until the consistency of the contents of the pan is loose but jammy
  • Remove from the oven, squeeze over the lemon juice and combine
  • Taste and season to perfection

Ingredients

  • 2 tbsp olive oil
  • 200g good quality cherry tomatoes
  • 1 red romano pepper
  • 2 tbsp rose harissa paste
  • 1 400g tin chopped tomatoes
  • 1 700g jar chickpeas
  • Salt, pepper and sugar to taste
  • Store bought hummus (the smoother the better)
  • Harissa oil for drizzling
  • Chopped parsley
  • Pine nuts
  • Sourdough toast buttered with plant based spread

Step 2

Finish and serve

  • Dollop the hummus on top of the and swirl decoratively
  • Drizzle over a little harissa oil (add a little olive oil to the jar of harissa and shake well!), pine nuts and chopped parsley
  • Serve hot with buttered sourdough toast

Ingredients

  • 2 tbsp olive oil
  • 200g good quality cherry tomatoes
  • 1 red romano pepper
  • 2 tbsp rose harissa paste
  • 1 400g tin chopped tomatoes
  • 1 700g jar chickpeas
  • Salt, pepper and sugar to taste
  • Store bought hummus (the smoother the better)
  • Harissa oil for drizzling
  • Chopped parsley
  • Pine nuts
  • Sourdough toast buttered with plant based spread