Peppers with chickpeas and harissa
Prep time less than 30 mins
Cook time less than 30 mins
From Nigel Slater's Dish of the Day
Fire up peppers and chickpeas with spicy harissa paste for a quick, tasty weeknight supper. Each serving provides 200kcal, 2.4g protein, 30g carbohydrate (of which 11g sugars), 7g fat (of which 1g saturates), 5g fibre and 1.1g salt.
Pour the olive oil into a large frying pan over a medium heat.
Add the sliced red and yellow pepper to the pan and allow to soften for 2-3 minutes.
Add the cherry tomatoes to the pan and cook for a further two minutes, gently squashing the tomatoes with a wooden spoon to release their juices.
Mix in the harissa paste.
Carefully pour the chickpeas, and the water in which they were stored, into the pan. Stir, then allow them to heat through thoroughly for 3-4 minutes.
Season with salt and the juice of half a lemon.
Add a handful of fresh basil leaves right at the end of cooking, so they wilt under the residual heat. Serve immediately.
- 1 tbsp olive oil
- 1 red pepper, seeded and sliced into eight strips
- 1 yellow pepper, seeded and sliced into eight strips
- 10 cherry tomatoes, halved
- 2 tsp harissa paste
- 450g/1lb jar of cooked chickpeas in water
- ½ lemon, juice only
- handful fresh basil leaves
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