Peppers With Chickpeas And Harissa
This vibrant and flavorful chickpea and pepper stir-fry is a delightful combination of tender peppers, juicy cherry tomatoes, and hearty chickpeas all cooked together with a zing of harissa paste. Finished off with a squeeze of lemon and tossed with fresh basil, this dish is a feast for the senses that is sure to brighten up any mealtime.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 red pepper
- 1 yellow pepper
- 10 cherry tomatoes
- 2 tsp harissa
- 450g/1lb jar of cooked chickpeas
- salt
- ½ lemon
- handful fresh basil
Instructions
- 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.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
Nutrition
- Calories: 200kcal
- Carbohydrate Content: 30g
- Fat Content: 7g
- Fiber Content: 5g
- Protein Content: 2.4g
- Saturated Fat Content: 1g
- Sugar Content: 11g
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