Tunisian & Sahel
Main Dish Chickpeas with Harissa
Chickpeas, coconut milk and cherry tomatoes simmered on the stove and spiced with harissa for a Tunisian dish.
30 min · Serves 4 · Easy
4
Ingredients
Couscous or naan bread
Method
Start cooking mode- Prep 10 min · Cook 20 min · 30 min total
- easy
- 1
If using canned chickpeas, drain in a sieve and rinse briefly under cold water. In a pot over medium heat, add the olive oil, garlic and harissa paste, and cook for 2 minutes.
- 2
Add the coconut milk and chickpeas, then leave to simmer gently for 10 minutes until fragrant.
- 3
Just before serving, add the cherry tomatoes and cilantro (coriander leaves). Season to taste, and serve as suggested. Also delicious served with a tomato and onion salad, or with sliced mango.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
