Smokey, rich and comforting, this is a winning veggie tapas. Chickpeas are grown in the Middle East and are full of protein and fibre, making them a great component of a plant based diet.
Serves 4-6 depending on accompaniments
1 red onion
2 cloves garlic
2 tins chickpeas
2 tsp harissa paste
2 tbsp tomato puree
1 veg stock pot
1 tbsp lemon juice
Handful flaked almonds, toasted in a hot pan
Handful fresh coriander
Finely dice the onion and add to a hot pan with a glug of olive oil. Cook on a medium heat for 5 minutes.
Finely chop the garlic and add to the pan for a further few minutes.
Drain and add in the chickpeas, along with the harissa paste, tomato puree, stock pot and about 250ml boiling water. Cook on a low heat for about 20 minutes, adding more water if it dries out too much.
Season to taste with salt, pepper and more harissa paste if needed, then serve with the almonds and fresh coriander.