spiced chickpeas with tomatoes & mixed peppers
a super-quick twist on tapas that’ll take your tastebuds off to sunny spain ⏱☀️🍽
Prep | 5 mins
Cook | 10 mins
Serves | 4
INGREDIENTS
1tbsp olive oil
1tbsp harissa spice
1x 400g tin of chickpeas in water
1/2 brown onion, thin-sliced
1 yellow pepper, thin-sliced
1 red pepper, thin-sliced
2 large salad tomatoes
Handful of basil, leaves only
300g penne
30g vegan chease, grated
METHOD
In a large pan over medium heat, chuck in everything but the basil. Squish the tomatoes with the back of a wooden spoon to release the juice, stir well and simmer with the lid on for 10 mins. Meanwhile cook the pasta, drain then toss in the sauce. Turn off the heat and stir through the basil until wilted. Season to taste, grate over with chease and serve with big hunks of sourdough
@misterrands 