Oven Baked Harissa Chickpeas
Ingredients
- 2 tbsp olive oil
- 200g cherry tomatoes
- 1 red romano pepper
- 2 tbsp rose harissa paste
- 1 x 400g tin chopped tomatoes
- 1 x 700g jar chickpeas (with liquid)
- Salt, pepper and sugar to taste
Serving
- Smooth hummus
- Harissa oil
- Parsley, chopped
- Pine nuts
- Sourdough toast buttered with plant-based spread
Preparation
Slice the romano pepper, then toss with cherry tomatoes, olive oil, salt and pepper in an ovenproof pan. Roast at 220°C for 15 minutes.
Stir in harissa, chopped tomatoes and chickpeas with their juices. Return to the oven for 25-30 minutes until thick and jammy.
Swirl hummus over the top, drizzle with harissa oil, scatter with pine nuts and parsley. Serve hot with buttered sourdough.
