Harissa Chickpeas With Turmeric Rice

• adagok: Serves 2 to 3
• teljes idő: 30 minutes

Hozzávalók

Side effects include smugness and second helpings.

Time 30 to 35 minutes

Harissa Chickpeas

1 red onion, sliced

1 courgette, chopped

400 g chickpeas, drained

2 tbsp harissa (more if you’re feeling bold)

1 tsp ground coriander

1 tsp cumin

1 tsp smoked paprika

10 cherry tomatoes, halved

Squeeze of lemon juice

Vegan Greek-style yoghurt, to serve

Fresh parsley, chopped

Útmutatók

Chuck the red onion and courgette into a hot pan with a little oil. Sizzle till soft.

Add chickpeas, harissa, spices, and tomatoes. Stir like you mean it.

Let it all get cosy for 10-15 minutes. Taste. Add lemon juice and a nod of approval.

Serve over turmeric rice, dollop of yoghurt, and scatter of parsley. Look smug.

Turmeric Rice

2 tbsp olive oil

1 white onion, diced

4 garlic cloves, minced

1 cup basmati or jasmine rice, rinsed

1 ½ cups veggie broth

1 tbsp turmeric

Salt & pepper

1 bay leaf

Method

Heat oil in a pan. In goes the onion and garlic. Let them sweat like they’ve seen your browser history.

Stir in rice and turmeric. Add broth, bay leaf, salt & pep.

Bring to a boil, then simmer with the lid on for 15–20 minutes.

Take off the heat, let it chill for 5. Remove bay leaf, fluff with a fork like a pro.