Vegan Harissa Chickpeas with Roasted Tomatoes
Ingredients
- 11 oz cherry tomatoes halved
- 1 1/2 Tbsp olive oil divided
- Salt, black pepper, and Italian seasoning to taste
- 1 medium onion diced
- 4 cloves of garlic minced
- 2 Tbsp harissa paste
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 2-3 Tbsp nutritional yeast optional
- 1 (15 oz) can chickpeas drained
- 1 cup canned coconut milk
- 2 oz spinach or kale
Preparation
If using fresh cherry tomatoes, spread them on a baking tray, drizzle with a little olive oil, sprinkle with salt and Italian seasoning, toss well, and roast in a preheated oven at 360°F or 180°C for 25-30 minutes.
Peel and dice the onion, mince the garlic, and heat the remaining olive oil in a large, heavy-based skillet over medium heat.
Sauté the onion for 3-4 minutes, then add the garlic and cook for a minute, stirring occasionally.
Add the roasted tomatoes, harissa paste, all seasonings, and chickpeas, and stir well.
Cook for 1-2 minutes, then stir in the canned coconut milk, bring to a simmer, and cook over medium-low heat until it thickens.
Add the spinach and simmer until wilted, about 2 minutes, stirring occasionally.
Remove from the heat and serve drizzled with a swirl of coconut milk.
