Oven Roast Harissa Chickpeas
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
Ingredients
For the Chickpeas
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>200g tomatoes<item-todo-done><item-todo-done>1 romano red pepper<item-todo-done><item-todo-done>2 tbsp rose harissa paste<item-todo-done><item-todo-done>1 400g tin of chopped tomatoes<item-todo-done><item-todo-done>1 x 700g jar of chickpeas<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
Garnish / Finishing
<item-todo-done> store bought hummus<item-todo-done><item-todo-done> - Harissa oil for drizzling<item-todo-done><item-todo-done> chopped parsley<item-todo-done><item-todo-done> pine nuts<item-todo-done><item-todo-done> Buttered sourdough toast<item-todo-done>
Before you start
Large oven proof frying pan | Preheat oven to 220ºC
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
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