Chickpeas with Harissa

Chickpeas with Harissa

Summer weeknight cooking with fresh produce and some pantry staples.

Chickpeas with Harissa

Adapted from the kitchen diaries by Nigel Slater


6 tomatoes, coarsely diced
1 aubergine, coarsely diced
olive oil
salt and pepper
red wine vinegar
1 tsp cumin seeds
1 cup chickpeas, soaked overnight
1 tsp harissa
basil leaves (optional)


Boil the chickpeas on medium-low heat until tender, about 20-30 minutes. Drain and set aside.
Heat some olive oil in a pan, add the tomatoes and aubergine and fry until the tomatoes are turning into a paste. Add salt, pepper, a dash of vinegar, cumin seeds, chickpeas and harissa. Fold in the basil leaves if using and serve.

1 comment:

Jeanne said...

Sounds great! I think I need to get some harissa for my pantry. :)