Harissa Chickpeas

Harissa paste is a spicy sauce originating from North Africa, made from roasted red chili peppers, olive oil, and various spices.

Ingredients:

330g cherry tomatoes, halved
1½ tbsp olive oil
Salt, black pepper and Italian seasoning (to taste)
1 medium onion, chopped
4 cloves garlic, minced
2 tbsp Harissa paste
½ tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
2-3 tbsp nutritional yeast (optional)
1 can (400g) chickpeas (drain liquid from can)
1 cup (240ml) canned coconut milk
60g spinach or kale KALE

Instructions:

1. Spread cherry tomatoes on a baking sheet or baking dish, drizzle with a little olive oil, sprinkle with salt and Italian seasoning. Mix well and bake in a preheated oven at 180°C for 25-30 minutes.

2. Meanwhile, peel and chop the onion and garlic. Heat the olive oil in a large, heavy-bottomed frying pan over medium heat.

3. Once hot, fry the onion for 3-4 minutes. Then add the garlic and fry for a minute (stirring occasionally).

4. Add the oven-roasted tomatoes, Harissa paste, spices and chickpeas. Stir well.

5. Saute for 1-2 minutes, then stir in the canned coconut milk, bring to the boil and cook over medium-low heat until thickened.

6. Add the spinach and sauté until warmed through and wilted (about 2 minutes); stirring occasionally.

7. Finally, remove from heat and serve drizzled with coconut milk.

NOTES: For a milder flavor, use only one tablespoon of harissa paste (or substitute tomato paste). For a spicier flavor, use more harissa paste and/or add chili, cayenne pepper, or chili flakes.
To adjust the consistency of the stew: For a thinner chickpea stew, add plant-based milk. For a thicker consistency, simmer longer, mash some of the chickpeas, or add a cornstarch mixture (1/2 tablespoon + water).

Yield: 4 servings
Recipe: elavegan.com