Post by kickingfrog on Jun 12, 2011 11:59:57 GMT
CHICKPEAS WITH TOMATOES AND HARISSA
(Adapted from Nigel Slater recipe)
A vegetable-based stew to serve with rice or GF bread.
Serves 4 generously, as a main course
tomatoes, stalks removed 800g
red peppers approximately 250g
olive oil 110ml
red wine vinegar 3 tbsp
cumin seeds 1 tsp
chickpeas 2 x 400g cans
preserved lemons 60g
harissa paste 1 tsp
a handful of basil leaves
To serve:
soft, Middle Eastern-style bread
Set the oven at 200C/gas mark 6. Cut each tomato into six and put into a baking dish. Cut the peppers in half, tear out their stalks and seeds, cut the flesh into short chunks then add to the tomatoes.
Add 75ml of the oil, plus the vinegar, cumin and a grinding of black pepper and sea salt. Roast for 50 minutes to an hour until the pepper is soft and the tomatoes are soft and juicy.
Transfer the tomatoes and peppers from the roasting tin to a saucepan. Drain the chickpeas of their canning liquid and rinse them under the cold tap. Mix the drained chickpeas with the tomatoes and peppers.
Chop the preserved lemon, discarding the soft inner pulp. Stir the harissa, chopped lemon and remaining olive oil into the chickpeas, place the pan over a moderate heat and leave to simmer for 10 minutes or till it is thoroughly hot and juicy. Season with salt and coarse black pepper.
Fold the basil leaves into the tomatoes, letting them wilt in the heat. When the chickpeas are hot, transfer to a serving dish and serve with warm bread.
www.guardian.co.uk/lifeandstyle/2011/jun/12/nigel-slater-middle-eastern-recipes
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(Adapted from Nigel Slater recipe)
A vegetable-based stew to serve with rice or GF bread.
Serves 4 generously, as a main course
tomatoes, stalks removed 800g
red peppers approximately 250g
olive oil 110ml
red wine vinegar 3 tbsp
cumin seeds 1 tsp
chickpeas 2 x 400g cans
preserved lemons 60g
harissa paste 1 tsp
a handful of basil leaves
To serve:
soft, Middle Eastern-style bread
Set the oven at 200C/gas mark 6. Cut each tomato into six and put into a baking dish. Cut the peppers in half, tear out their stalks and seeds, cut the flesh into short chunks then add to the tomatoes.
Add 75ml of the oil, plus the vinegar, cumin and a grinding of black pepper and sea salt. Roast for 50 minutes to an hour until the pepper is soft and the tomatoes are soft and juicy.
Transfer the tomatoes and peppers from the roasting tin to a saucepan. Drain the chickpeas of their canning liquid and rinse them under the cold tap. Mix the drained chickpeas with the tomatoes and peppers.
Chop the preserved lemon, discarding the soft inner pulp. Stir the harissa, chopped lemon and remaining olive oil into the chickpeas, place the pan over a moderate heat and leave to simmer for 10 minutes or till it is thoroughly hot and juicy. Season with salt and coarse black pepper.
Fold the basil leaves into the tomatoes, letting them wilt in the heat. When the chickpeas are hot, transfer to a serving dish and serve with warm bread.
www.guardian.co.uk/lifeandstyle/2011/jun/12/nigel-slater-middle-eastern-recipes
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