Stuffed peppers with harissa chickpeas

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
  • •Small handful mint leaves, chopped
  • •Small handful parsley, chopped
  • •¼ tsp sea salt, to taste
  • •2 tbsp pine nuts, toasted

Directions

Cooking mode
  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 minutes.
  3. 3. Heat 1 tsp olive oil in a pan over medium heat. Add the onion and cook for 5 minutes, then add the garlic and cook for 1 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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