Sarah Graham’s One-pan Piri-piri Chickpeas

Name: One-pan Piri-piri Chickpeas
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: South African
Ingredients: 1 tbsp Olive oil; 1 red onion (diced); 1 tsp garlic (crushed); 1 tbsp harissa paste; 400 g tinned chickpeas (drained and rinsed); 400 g tinned whole peeled tomatoes; 1 tsp sugar or honey; 2 generous handfuls baby spinach; Salt; Black pepper; 1 tbsp plain yogurt; 1 tbsp fresh flat-leaf parsley (chopped); 1 tbsp fresh basil (chopped)

Sarah Grahamʼs One-pan Piri-piri Chickpeas recipe tastes incredible. See ingredients & method below.

A bowl of plant-based goodness that heroes the humble chickpea, with a hint of smokiness and hearty African flavours.

This dish is ideal as a make-ahead option for busy weeknights, and can be prepared in batches to save time throughout the week. Mix it up by adding in roasted veg, or serve over simple whole grains such as barley, brown rice or cous cous.... More

prep

cook

yield

difficulty

Pairs with

Cider

Beer

Media Credit: Henk Hatting

Ingredients

Chickpeas

1 tbsp Olive oil
1 red onion (diced)
1 tsp garlic (crushed)
1 tbsp harissa paste
400 g tinned chickpeas (drained and rinsed)
400 g tinned whole peeled tomatoes
1 tsp sugar or honey
2 generous handfuls baby spinach
Salt
Black pepper
1 tbsp plain yogurt
1 tbsp fresh flat-leaf parsley (chopped)
1 tbsp fresh basil (chopped)

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Method

Tips

Add olive oil to a large frying pan over medium heat.
Fry the onion, garlic and harissa paste for about 6 minutes, until the onions have softened.
Stir in the chickpeas and tomatoes, along with the sugar or honey, and simmer for 10 minutes.
Add the spinach and season with salt and black pepper.
Swirl through the plain yoghurt, scatter over the parsley and basil, and serve immediately.

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