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.
My Private Note
Units: US | Metric
- 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)
- 1If using canned chickpeas, drain in a sieve and rinse briefly under cold water.
- 2In a pot over medium heat, add the olive oil, garlic and harissa paste, and cook for 2 minutes.
- 3Add the coconut milk and chickpeas, then leave to simmer gently for 10 minutes until fragrant.
- 4Just before serving, add the cherry tomatoes and cilantro (coriander leaves).
- 5Season to taste, and serve as suggested. Also delicious served with a tomato and onion salad, or with sliced mango.
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Nutritional Facts for Main Dish Chickpeas With Harissa
Serving Size: 1 (405 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 523.2
- Calories from Fat 248
- Total Fat 27.6 g
- Saturated Fat 17.4 g
- Cholesterol 0.0 mg
- Sodium 651.4 mg
- Total Carbohydrate 62.3 g
- Dietary Fiber 13.4 g
- Sugars 8.2 g
- Protein 13.5 g
The following items or measurements are not included: