Main Dish Chickpeas With Harissa

Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, chopped, crushed
• 4 tablespoons harissa
• 14 ounces coconut milk (1 tin, 400 ml)
• 28 ounces chickpeas (recipe calls for 2 tins of 400 g each)
• 3 1/2 ounces cherry tomatoes, halved
• 1 ounce cilantro, finely chopped (30 g coriander leaves)

To serve

• couscous or naan bread
• 4-8 limes, quarters
• sea salt & freshly ground black pepper

Directions

1. 1

   If using canned chickpeas, drain in a sieve and rinse briefly under cold water.

2. 2

   In a pot over medium heat, add the olive oil, garlic and harissa paste, and cook for 2 minutes.

3. 3

   Add the coconut milk and chickpeas, then leave to simmer gently for 10 minutes until fragrant.

4. 4

   Just before serving, add the cherry tomatoes and cilantro (coriander leaves).

5. 5

   Season to taste, and serve as suggested. Also delicious served with a tomato and onion salad, or with sliced mango.