This recipe is a weeknight saver. A comforting chickpea bowl that delivers both on flavour and nutrition in less than 30 minutes.
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Serves
4
Red Onion
Garlic
Sun-Dried Tomato
Kalamata Olives
Tomato Purée
Harissa
Vegetable Stock
Cooked Chickpeas
Spinach
Nutritional Yeast
Olive Oil
Toasted Sourdough
Serves
4
Red Onion
Garlic
Sun-Dried Tomato
Kalamata Olives
Tomato Purée
Harissa
Vegetable Stock
Cooked Chickpeas
Spinach
Nutritional Yeast
Olive Oil
Toasted Sourdough
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Step 1.
Dice red onion and garlic cloves. Roughly chop the sun dried tomatoes. Pit the kalamata olives and roughly chop them.
Step 2.
Heat a glug of olive oil on a non-stick pan over medium-high heat. Once the olive oil is hot add red onion and fry until it begins to develop some colour. Add garlic, a pinch of salt and let cook for another 2 mins until fragrant.
Step 3.
Add the tomato paste, sun dried tomatoes and kalamata olives and harissa paste. Leave to cook 2-3 mins and let the flavours infuse. If the mixture starts to dry out, add a ladle of vegetable stock.
Step 4.
Add the chickpeas, previously drained from their stock, and vegetable stock. Cook over a medium-high heat for 15-20 mins or until the sauce starts to thicken. Turn off the heat. If you'd like it saucier, add a splash of water.
Step 5.
Add in the spinach and nutritional yeast and stir until the spinach has wilted completely. Season with salt and pepper to taste and let the dish sit for 5 mins before serving.
Step 6.
Divide into bowls and serve with toasted sourdough bread.
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Notes (1)
S
Shonagh F.
a year ago
Tried for 4 and 2 tbsp of harissa was far too much spice, and I can handle my spice !
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