less than 30 mins
less than 10 mins
Serves 2
Vegetarian
Fire up peppers and chickpeas with spicy harissa paste for a quick, tasty weeknight supper.
Each serving provides 200kcal, 2.4g protein, 30g carbohydrate (of which 11g sugars), 7g fat (of which 1g saturates), 5g fibre and 1.1g salt.
Ingredients
- 1 tbsp
olive oil - 1 red
pepper, seeded and sliced into eight strips - 1 yellow
pepper, seeded and sliced into eight strips - 10
cherry tomatoes, halved - 2 tsp
harissa paste - 450g/1lb jar of cooked
chickpeas in water -
salt - ½
lemon, juice only - handful fresh
basil leaves
Method
-
Pour the olive oil into a large frying pan over a medium heat.
-
Add the sliced red and yellow pepper to the pan and allow to soften for 2-3 minutes.
-
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.
-
Mix in the harissa paste.
-
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.
-
Season with salt and the juice of half a lemon.
-
Add a handful of fresh basil leaves right at the end of cooking, so they wilt under the residual heat. Serve immediately.
