The Hungry Translator: Harissa Chickpea Plate

One of the great things about working from home is having access to a complete kitchen at lunchtime. So In ‘The Hungry Translator’ I’ll be sharing some quick, tasty recipes that you can fit into a busy day – or just whenever!

Here’s a really quick and healthy lunch that takes less than 15 minutes to make.

chickpea harissa plate edit

Serves one

1. Spray a nonstick pan with oil. Finely slice half a red onion and cook for 2 minutes until it begins to soften.

2. Drain a 400 g tin of chickpeas and add half to the pan with 1/2 tbsp tomato purée, 1/2 tbsp harissa and 100 ml hot vegetable stock.

3. Cook until most of the liquid is absorbed and the chickpeas are just a little saucy. Stir in some chopped fresh coriander.

4. Serve with a warmed wholemeal pitta bread, rocket salad and a dollop of hummus.

Adapted from a recipe by Kate Ford. Check out her amazing vegan food blog, The Veg Space.

Leave a Reply

Your email address will not be published. Required fields are marked *