Buckle up, we've got another delicious batch recipe for you. Make these spicy harissa chickpeas and you'll have yourself more delicious meals to eat throughout the week.
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Serves
6
Garlic Clove
Cherry Tomatoes
Tinned Cherry Tomatoes
Cooked Chickpeas
Vegetable Stock Cube
Harissa
Lemon
Olive Oil
Serves
6
Garlic Clove
Cherry Tomatoes
Tinned Cherry Tomatoes
Cooked Chickpeas
Vegetable Stock Cube
Harissa
Lemon
Olive Oil
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Step 1.
Peel and finely slice the garlic. Place a saucepan over a medium-high heat and add a tbsp of olive oil. Poke the cherry tomatoes with the tip of a knife, this will encourage them to pop!
Step 2.
Add the sliced garlic and cherry tomatoes to the pan and stir for 1 min, they should start to burst. Add the harissa paste and the can of cherry tomatoes. Bubble on a medium heat for 15 - 20 mins.
Step 3.
Throw in the whole jars (or tins) of chickpeas along with their liquid. Add the stock cube and turn up the heat to high. Use a potato masher or fork to crush the mix a bit- this will help thicken the sauce a little. Simmer for 5-10 mins until nicely warmed through.
Step 4.
Add the juice of half the lemon. Season to taste, and enjoy!
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