Serves 2
This is the perfect accompaniment for a main meal. Chickpeas are extremely versatile, cheap and nutritious. Just half a tin contains around 150 calories and 9 grams of protein. By comparison a medium chicken breast contains roughly 30 grams, so for a plant source of protein this is pretty good! And fibre – you’ll find over 7 grams, we are supposed to be getting 30 grams per day, that’s over 20% just from half a tin. This recipe has just 4 ingredients (excluding salt and pepper) and can be an easy store cupboard staple! I often enjoy this with some pan-fried chicken, alternatively grilled halloumi would also be delicious. Just be careful with oil and ensure you only add one teaspoon to the pan, its so easy to go a little overboard and with something like oil that can mean excess fat and calories for really no reason at all!
INGREDIENTS
1 red onion
1 tin of drained and washed chickpeas
Rapeseed oil
3 teaspoons harissa paste
Salt and black pepper
METHOD
Peel and roughly chop the onion
Heat 1 teaspoon of oil in a large frying pan
Add onion and cook over a medium-low heat for 10 minutes
Drain chickpeas and rinse under cold water
Add them to the pan with a pinch of salt and pepper
Stir
Add in harissa and a dash of water, then mix together, turn heat to low and continue cooking for 10-15 minutes. If the mix becomes really dry just add a little more water.
Store in the fridge for up to 4 days
