Red Pepper & Harissa Chickpeas

The perfect speedy lunch – creamy, flavour packed roasted red pepper and harissa chickpeas. They’re quick, filling and FULL of flavour.

Done in 20 minutes

Serves 2

Mia Jacobs

Dish by Mia Jacobs

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This is the perfect sauce to prep at the beginning of the week and have on toast, with pasta, on a baked goes with everything! We'd recommend using jarred chickpeas as they're softer and tastier, and require less cooking. Enjoy!


Preheat the oven to 200 degrees. Season the tomatoes with the oil, salt and pepper. Place into the oven once hot and roast for 10-15 mins or until shrivelled and almost bursting.

Soak the cashews in boiling water and set to one side for at least 15 minutes.

Heat a medium saucepan over a medium heat and add the olive oil. Once hot, add in the onion with a pinch of salt and fry until softened. Add the garlic and fry for 30 seconds then dollop in the harissa, cumin and chilli flakes (if desired). Continue frying for another 30 seconds then tip in the drained roasted peppers, season and cook everything together for a minute or so. Remove from the heat and allow to cool.

Once the red pepper mixture has cooled, transfer to a blender and blend with the soaked, drained cashews until completely smooth. Taste, adjust the seasonings and then pour back into the pan. Add in the chickpeas and cook everything together until the chickpeas are nice and soft, and are completely coated in sauce.

Serve the saucy chickpeas on toast with the roasted tomatoes, a sprinkle of fresh parsley, some more harissa and oil and a grind of black pepper.

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Mia Jacobs

Mia Jacobs

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