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My favourite thing about work on monday is leafing through the left over Sunday supplements and the best bit is always the recipes! In the Observer there were recipes from Nigel Slater’s Kitchen Diaries II and by some fluke I had all the ingredients for the following one, so this is what we had for tea.

Chickpeas with tomatoes and harissa

adapted for 2
400g tomatoes, each cut into six segments
250g red pepper, deseeded cut into chunks
60ml olive oil
3 tsp red wine vinegar
1/2 tsp cumin seeds
1x 400g can chickpeas, drained and rinsed
30g preserved lemons, soft inner pulp discarded, skin finely chopped
1 tsp harissa paste
handful basil leaves
bread to serve

 

– Set oven to 200 deg c
– Place peppers and tomatoes in a baking dish add 30ml olive oil, the vinegar and cumin and season with salt and pepper
– Roast for an hour until tender and juicy
– Put into a saucepan, add the chickpeas, remaining olive oil, preserved lemon and harissa stir and simmer over a medium heat for 10 mins
– Stir in the basil leaves
– Serve with bread!

 

The verdict: a nice and healthy dinner that was warming on a rainy day and used up most of my remaining tomatoes before the new vegbox arrives tomorrow! yippee!
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