Ingredients

The following ingredients have 4 Servings
  • 2x14.11oz cans chickpeas (drained, reserve water from 1 can)
  • 1 red sweet pointed pepper (deseeded, chopped)
  • 1 red onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 4 teaspoons harissa paste
  • 1x14.11oz can chopped tomatoes
  • 2 tablespoons tomato puree
  • 2 tablespoons olive oil
  • 1 vegetarian stock cube
  • ½ teaspoon ground coriander
  • ⅓ teaspoon ground cumin and onion granules (each)
  • ½ teaspoon coarse sea salt (or to taste)
  • 4 tablespoons parsley (finely chopped)

Instruction

  • In a pot heat up the oil, add the onion, garlic and red pepper, stir and cook gently for 3 minutes.
  • Add the canned tomatoes, chickpeas (plus the water from 1 can), spices, tomato puree, harissa paste and stock cube, cover and bring to the boil then lower the heat and simmer for 30 minutes stirring occasionally.
  • Remove from the heat and adjust the seasoning if needed. Garnish with fresh parsley and serve.