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harissa-chickpeas-with-sticky-leeks-and-fluffy-harissa-hummus-with-zaatar 1a

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 1 vote

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.
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