Ingredients
- 2 tbsp olive oil
- 200g good quality cherry tomatoes
- 1 red Romano pepper
- 2 tbsp rose harissa paste
- 1 can (400g) chopped tomatoes
- 1 jar (700g) chickpeas
- Salt, pepper, and sugar to taste
Garnish / Finishing
- Store-bought hummus (the smoother, the better)
- Harissa oil for drizzling
- Chopped parsley
- Pine nuts
- Sourdough toast, buttered with plant-based spread
Instructions
Roast the peppers and tomatoes
- Halve, deseed, and finely slice the Romano pepper.
- Add the cherry tomatoes and sliced peppers to a pan. Drizzle with olive oil and season with salt and pepper.
- Shake the pan to evenly coat the contents in oil and seasoning.
- Place the pan in the oven and roast for 15 minutes.
Prepare the chickpeas
- After 15 minutes, remove the pan from the oven. Add the harissa, chopped tomatoes, chickpeas (including their juices), and stir to combine.
- Return the dish to the oven for an additional 25-30 minutes until the mixture is loose but jammy in consistency.
- Remove from the oven, squeeze over lemon juice, and combine. Taste and adjust seasoning as needed.
Finish and serve
- Dollop the hummus on top and swirl decoratively.
- Drizzle with harissa oil (mix a little olive oil with the harissa and shake well!).
- Sprinkle with pine nuts and chopped parsley.
- Serve hot with buttered sourdough toast.
Note: Macros calculated based on 4 servings. Values may vary slightly depending on specific ingredients used.