Main Dish Chickpeas With Harissa

Name: Main Dish Chickpeas With Harissa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 2 garlic cloves, chopped, crushed; 4 tablespoons harissa; 14 ounces coconut milk (1 tin, 400 ml); 28 ounces chickpeas (recipe calls for 2 tins of 400 g each); 3 1/2 ounces cherry tomatoes, halved; 1 ounce cilantro, finely chopped (30 g coriander leaves); couscous or naan bread; 4 -8 limes, quarters; sea salt & freshly ground black pepper

Submitted by Zurie

"Recipe from Abigail Donnelly in "Taste", our favourite food magazine. She says of chickpeas: " ...a brilliant source of almost fatfree, quality protein, packed with cholesterol-lowering fibre, and helps prevent blood sugar levels from skyrocketing after a meal, which should make them a diabetic's best friend". They also contain scarce trace minerals, and in their case it's okay to use the canned variety, as chickpeas need a long cooking time. But rinse the canned variety before use to get rid of excess salt. Harissa paste is a North African paste seasoning available from delis or good supermarkets."

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Ready In:: 30mins
Ingredients:: 10
Serves:: 4

ingredients

2 tablespoons olive oil
2 garlic cloves, chopped, crushed
4 tablespoons harissa
14 ounces coconut milk (1 tin, 400 ml)
28 ounces chickpeas (recipe calls for 2 tins of 400 g each)
3 ¹⁄₂ ounces cherry tomatoes, halved
1 ounce cilantro, finely chopped (30 g coriander leaves)
To serve
couscous or naan bread
4 -8 limes, quarters
sea salt & freshly ground black pepper

directions

If using canned chickpeas, drain in a sieve and rinse briefly under cold water.
In a pot over medium heat, add the olive oil, garlic and harissa paste, and cook for 2 minutes.
Add the coconut milk and chickpeas, then leave to simmer gently for 10 minutes until fragrant.
Just before serving, add the cherry tomatoes and cilantro (coriander leaves).
Season to taste, and serve as suggested. Also delicious served with a tomato and onion salad, or with sliced mango.

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Reviews

This dish was extremely easy to prepare, and I like all the ingredients. It seemed to me, however, to be lacking something, perhaps to give it more substance. It was quite interesting to try. Thank you for sharing this recipe.

mianbao

RECIPE SUBMITTED BY

Zurie

South Africa

I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).

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