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
– 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
– Serve with bread!