Harissa Chickpeas with Sticky Leeks and Fluffy Harissa Hummus with Za'atar

Gorgeous richly spiced tomato harissa sauce with chunky chickpeas and the best bit — gooey caramelised leeks stirred in at the end.
Harissa chickpeas with sticky leeks and fluffy harissa hummus with za'atar

You’ve probably seen that I’m a huge fan of a warm dish served on a bed of creamy hummus or mash, and this is one of the best.

I’ve added extra harissa and smoked paprika to the hummus to add extra spice and to intensify the flavour…sprinkle generous amounts of Za’atar over the hummus at the end. Amazing.

This dish would be perfect for sharing at a festive party and with chunks of fresh bread.

Enjoy, love, Niki xx

Harissa chickpeas with sticky leeks and fluffy harissa hummus with za'atar
Harissa chickpeas with sticky leeks and fluffy harissa hummus with za'atar

The Recipe

Harissa chickpeas with sticky leeks and fluffy harissa hummus with za'atar

Harissa Chickpeas with Sticky Leeks and Fluffy Harissa Hummus with Za'atar

Gorgeous richly spiced tomato harissa sauce with chunky chickpeas and the best bit - gooey caramelised leeks stirred in at the end.
Prep time: 15 minutes
Cook time: 30 minutes
Serves 2-4
5 from 2 votes

Ingredients

For the leeks

  • 3 leeks sliced into rings
  • 2 tbsp olive oil

For the chickpeas

  • 2 tbsp extra virgin olive oil
  • 1 red onion sliced
  • 3 cloves garlic
  • 1 tsp cumin seeds
  • 2 tsp smoked paprika
  • 1 400 g can chopped tomatoes
  • 2 tbsp sundried tomato puree
  • 2 tbsp rose harissa
  • 400 g can chickpeas rinsed and drained
  • 1 tsp sea salt
  • Black pepper
  • 3 tbsp dill & mint chopped

For the harissa hummus

  • 1 can chickpeas drained
  • 1 clove garlic
  • 2 tbsp extra virgin olive oil
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika
  • 1 tbsp rose harissa
  • Juice 1/2 lemon
  • 1/2 sea salt
  • 2 tbsp tahini

Instructions

To cook the leeks

  • Add the oil to a large pan (with a lid) on a low to medium heat, then add in the leeks and salt. Fry for 15-20 minutes until soft and caramelising.

To make the chickpeas

  • Add the onion and oil to a pan. Fry for 8-10 minutes until soft.
  • Now add the spices and garlic and stir to combine, fry for a minute.
  • Add the rose harissa, tomatoes and water. Simmer un-covered for 30 minutes.
  • Finally, add in the chickpeas, caramelised leeks, salt, pepper and chopped dill and mint.
  • Stir to combine and simmer for a minute.

To make the hummus

  • Add all the ingredients to a food processor and blitz until very smooth and creamy.

To serve

  • Serve the chickpeas on a bed of the hummus.
Print Recipe

I'd love to hear your comments…

  • Daphne
    3 months ago Reply

    5 stars
    Love this recipe!

    Made it a couple of times years ago and again last week and it’s still absolutely delicious. So full of flavour, it’s truly a delight for my taste buds.

    I’ve been using dried dill and mint all this time and only now realising that you probably mean fresh, because it says ‘chopped’. Well, it worked wonderfully with the dried stuff as well. Will try fresh next time, though.

    Thank you for your recipes!

  • chloe
    7 months ago Reply

    5 stars
    just made this, omg looks and tastes amazing. Thanks so much for all your wonderful recipes, it makes my days so much more interesting. Healthy too

  • Helen
    3 years ago Reply

    5 stars
    Absolutely delicious. I love your recipes. By the way what is the name of the music playing? It is so nice!

  • Sonya Pepper
    3 years ago Reply

    5 stars
    So tasty with just the right amount of kick.
    Well done you👍

  • Michelle newton
    4 years ago Reply

    This looks beautiful. Can this be frozen? I’m only cooking for one but love to bulk cook if possible! x

  • A
    Niki
    4 years ago Reply

    Very happy you liked!
    Much love, Niki xxx

  • A
    Niki
    4 years ago Reply

    Aww great and love Riverford!
    So happy you liked it!
    Love, Niki xxx

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