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

Dish by Mia Jacobs

Ingredients

For the roasted tomatoes

10cherry tomatoes

a splasholive oil

to tastesalt and freshly ground pepper

For the saucy chickpeas

1 tbspolive oil

35gcashews

1small white onion, finely diced

2garlic cloves, grated

1 heaped tbsprose harissa

1/2 tspchilli flakes

1/2 tspground cumin

350groasted red peppers, roughly chopped

to tastesalt and freshly ground pepper

330gchickpeas (ideally jarred)

To serve

to garnishfresh parsley

2-4 piecessourdough, sliced and toasted

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

Method

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

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.