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.
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.
Notes
Serves 2-4