Braised Harissa Chickpeas-

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Braised Harissa Chickpeas-
All lunches are created equal… But some are more equal than others. The boys of this house demanded cheese sandwiches for lunch today. Fair enough if boring is what you’re after, but that was all a bit beige for me.

Time for a store-cupboard rummage and voilà! My husband was soon regretting his choice and asking to taste; even my son was reaching for that well known delicacy, Paw Patrol yoghurts, after a spoonful of the topping!

Some pretty humble ingredients here, thrown together to create a sublime light lunch to arm me for an afternoon making Christmas cake.

Just grab a tin of chickpeas, drain and tip into a mixing bowl. Add whatever veg you’ve got to hand, chopped fairly small. I added sliced olives, cherry tomatoes and carrot (cut into matchsticks).

Add a teaspoon (or two if you want the added heat) of rose harissa and equal parts runny honey, a good squeeze of lemon juice, and a dash of extra virgin olive oil. Stir thoroughly to combine, making sure everything is covered with a reddish gloss. Tip onto a baking dish and place in a hot oven (about 160) until the veg has softened, about 25 minutes.

Divide into two bowls (or store half for tomorrow) and stir through a handful of rocket. kale, spinach or flat leaf parsley would also work well. Season well. Top with a few spoonfuls of natural yoghurt. Enjoy with a steaming mug of mint tea whilst watching the rain fall outside.

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