Peppers with chickpeas and harissa
Sweet yellow bell peppers and tender chickpeas are fired up with spicy harissa and juicy cherry tomatoes in this vibrant dish. A splash of fresh lemon juice and basil adds a bright, refreshing lift. Serve hot for a quick, wholesome, and flavorful weeknight supper.
Ingredients
- Olive Oil15 ml
- Lemon juice15 ml
Instructions
7 steps- 1
Pour the olive oil into a large frying pan over a medium heat.
- 2
Add the sliced red and yellow pepper to the pan and allow to soften for 2-3 minutes.
- 3
Add the cherry tomatoes to the pan and cook for a further two minutes, gently squashing the tomatoes with a wooden spoon to release their juices.
- 4
Mix in the harissa paste.
- 5
Carefully pour the chickpeas, and the water in which they were stored, into the pan. Stir, then allow them to heat through thoroughly for 3-4 minutes.
- 6
Season with salt and the juice of half a lemon.
- 7
Add a handful of fresh basil leaves right at the end of cooking, so they wilt under the residual heat. Serve immediately.
Nutrition
1 serving ≈ 275 g
Nutrition values are estimates. - means data is unavailable.
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