Red pepper chickpeas with rose harissa

I like to make a big pan of these chickpeas as I love to eat the leftovers for lunch with feta and sourdough or a green salad. They’re a great way to up your plant-based protein if you’re cutting back on meat and I even managed to get my pescatarian legume-hating daughter to eat them on a baked potato with lots of cheddar on top. So I’m classifying them a child-friendly too!

Ingredients

Serves 4-6

• 1 large onion, chopped

• 2 cloves of garlic, grated

• 1 red pepper, sliced

• 1 tsp of ground cumin

• 2 x 400g tins chickpeas

• 1 tin of cherry tomatoes

• 1 tbsp rose harissa

• 1 tsp sea salt

Method

• Heat 1 tablespoon of extra-virgin olive oil in a large saucepan then add the onion and fry gently for five minutes.

• Next add the red pepper and cook gently for a further 10 minutes

• Add the garlic, cooking for one minute, then the cumin, stirring well for 30 seconds. 

• Pour in the chickpeas, tomatoes and rose harissa simmering gently for 20 minutes.

• Finish by adding 1 teaspoon of salt and serve with crumbled feta, crusty sourdough and a green salad. 

Tip

• If you want to use up the rose harissa, just type it in as a search term on my site and more recipes will come up!

• Serve with any of the following: chicken, white fish, baked potato, brown rice, cheddar cheese, coconut or Greek yoghurt.