Prep 10 mins
Cook 20 mins
Recipe from Abigail Donnelly in "Taste", our favourite food magazine. She says of chickpeas: " ...a brilliant source of almost fatfree, quality protein, packed with cholesterol-lowering fibre, and helps prevent blood sugar levels from skyrocketing after a meal, which should make them a diabetic's best friend". They also contain scarce trace minerals, and in their case it's okay to use the canned variety, as chickpeas need a long cooking time. But rinse the canned variety before use to get rid of excess salt. Harissa paste is a North African paste seasoning available from delis or good supermarkets.
- 2 tablespoons olive oil
- 2 garlic cloves, chopped, crushed
- 4 tablespoons harissa
- 14 ounces coconut milk (1 tin, 400 ml)
- 28 ounces chickpeas (recipe calls for 2 tins of 400 g each)
- 3 1⁄2 ounces cherry tomatoes, halved
- 1 ounce cilantro, finely chopped (30 g coriander leaves)
- couscous or naan bread
- 4 -8 limes, quarters
- sea salt & freshly ground black pepper
- 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.
- Add the coconut milk and chickpeas, then leave to simmer gently for 10 minutes until fragrant.
- 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.
This dish was extremely easy to prepare, and I like all the ingredients. It seemed to me, however, to be lacking something, perhaps to give it more substance. It was quite interesting to try. Thank you for sharing this recipe.