Peppers with chickpeas and harissa
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
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.
Method
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Pour the olive oil into a large frying pan over a medium heat.
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Add the sliced red and yellow pepper to the pan and allow to soften for 2-3 minutes.
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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.
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Mix in the harissa paste.
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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.
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Season with salt and the juice of half a lemon.
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Add a handful of fresh basil leaves right at the end of cooking, so they wilt under the residual heat. Serve immediately.
Ingredients
- 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
- salt
- ½ lemon, juice only
- handful fresh basil leaves
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