Peppers with Chickpeas and Harissa

A quick weeknight supper featuring sautéed peppers, cherry tomatoes, and chickpeas seasoned with spicy harissa paste and fresh basil.

Vegetarian Vegan Healthy Quick Chickpeas One Pan

Estimated Nutrition

Calories

200

kcal / serving

400 kcal total

Carbs

30g

per serving

60 g total

Fat

per serving

14 g total

Protein

2.4g

per serving

4.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Harissa Paste

Fruits

0.5

piece

Lemon

juice only

LegumesPulses

450

Chickpeas

cooked in water

NutsSeeds

pinch

Salt

to taste

handful

Basil

fresh leaves

OilsFats

Olive Oil

Vegetables

piece

Red Pepper

seeded and sliced into eight strips

piece

Yellow Pepper

seeded and sliced into eight strips

piece

Cherry Tomato

halved

Method

Add cherry tomatoes and cook for two minutes while squashing them to release juices.

Mix in the harissa paste.

Pour the olive oil into a large frying pan over a medium heat.

Add the chickpeas with their storage water and heat through for 3-4 minutes.

Add sliced red and yellow peppers and soften for 2-3 minutes.

Season with salt and the juice of half a lemon.

Add basil leaves at the end to wilt and serve immediately.