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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
mins
Cook time:
30
minutes
mins
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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