Oven Baked Harissa Chickpeas
  1. Slice the romano pepper, then toss with cherry tomatoes, olive oil, salt & pepper in an ovenproof pan. Roast at 220ºC for 15 mins.

  2. Stir in harissa, chopped tomatoes & chickpeas (with their juices). Return to the oven for 25-30 mins until thick and jammy.

  3. Swirl hummus over the top, drizzle with harissa oil, scatter with pine nuts & parsley. Serve hot with buttered sourdough.

Course🍤Appetizer

Diets🌱Vegan...

Category🫘Chickpeas

CuisineMediterranean

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 30m

Loading...