Stuffed peppers with harissa chickpeas

mains
Stuffed peppers with harissa chickpeas

Ingredients

serves 2
  • •2 Romano red peppers
  • •2 tbsp olive oil
  • •2 tbsp harissa paste
  • •1 garlic clove, minced
  • •½ red onion, chopped
  • •1 400g can chopped tomatoes
  • •1 400g can chickpeas, drained and rinsed
  • •1 handful of fresh mint
  • •1 handful of fresh parsley, chopped
  • •¼ tsp sea salt, to taste
  • •20g pine nuts, toasted

Directions

  1. 1. Preheat the oven to 180°C.
  2. 2. Halve the peppers lengthways and discard the seeds. Place on a lined baking tray and drizzle with 1 tbsp olive oil. Bake for 10 mins.
  3. 3. Heat a frying pan with 1 tsp olive oil on medium heat. Cook the onion for a few minutes, then add the garlic and cook for one minute. Add the chickpeas and harissa, stirring until coated. Add the tomatoes and cook for another 5 minutes, then stir through the mint, parsley and sea salt. Cook until slightly thickened.
  4. 4. Stuff the peppers and bake for another 10-15 min, until golden brown. Sprinkle the stuffed peppers with toasted pine nuts. Serve with a handful of rocket.
Baker Beanie Author

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