Tuesday, 16 October 2012

MoFo Day 15: Spicy Tunisian Chickpeas

For today I decided to make a recipe using the harissa paste I made yesterday. Using pre-cooked or tinned chickpeas makes this a really quick and easy recipe. I served mine with steamed veg but it would be good on a bed of couscous or brown rice.

Spicy Tunisian Chickpeas

1 onion, diced
2 garlic cloves, crushed
2.5 cm fresh ginger root, grated 
1 pinch of saffron
1 small red pepper
1 small green pepper 
1/2 Tbsp fresh lemon juice
1 tsp harissa

225 g tomatoes, skinned and chopped
225 g cooked chickpeas
Fresh parsley, chopped to garnish     

Saute the diced onion and garlic in 1 Tbsp of water or vegetable stock for 3 minutes. Add ginger, saffron and diced peppers and cook for a further 5 minutes. Add tomatoes, lemon juice and harissa and cook for a further 5 minutes. Add chickpeas and  cook for a few more minutes. Serve garnished with chopped fresh parsley. 


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