Chickpeas simmered in a smoky harissa-tomato sauce with spinach, finished with lemon and yogurt. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 35 minutes.
Prep 10 min Cook 25 min Serves 4 Easy
Ingredients
🥬Spinach2 cups
🧅Onion1, chopped
🍅Tomato3, chopped
🧄Garlic3 cloves
🫙Chickpeas2 cans, drained
🌿Fresh Basil1 cup
🫙Olive Oil2 tbsp
🌶️Ground Cumin1 tsp
🫙Pine Nuts2 tbsp
🌶️Harissa Paste2 tbsp
Optional extras
🧀Yogurtto serve
🍋Lemon1/2
🧀Parmesan Cheese1/4 cup
🌿Fresh Parsley2 tbsp
Instructions
1
Soften onion in olive oil, then add garlic, cumin and harissa.
2
Add tomatoes and simmer 10 minutes.
3
Stir in chickpeas and simmer until the sauce thickens.
4
Wilt in the spinach, finish with lemon, and serve with yogurt and parsley.
5
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Fry the harissa briefly in oil to deepen its flavour.
