Moroccan Chickpea Harissa Bowl
Moroccan Harissa Bowl is a warm, aromatic dish packed with chickpeas, tender vegetables, and hearty beans baked in a spiced tomato sauce. Infused with the smoky heat of harissa paste and earthy cumin, this bowl is both comforting and bold in flavour.
Ingredients
Serves 4-6
2 tins of chickpeas drained
2 tins of pomodorni tomatoes in a tin. (Tinned cherry tomatoes in juices)
1 tin of regular chopped tomatoes
300g fresh plum tomatoes
300g spinach
4 pointed red peppers
1 tsp tomato paste
4 cloves of crushed garlic
1 yellow onion chopped
1 tbsp harissa paste
1 tsp ground cumin
1 tsp paprika
Sprinkle chilli flakes
Sprinkle of Salt and Pepper
To serve -
Wholegrain pitta
Fresh parsley chopped
1 lemon sliced into quarters
Optional - 1 tbsp plain no sugar soy yogurt
Method
1. In a casserole dish add all ingredients and bake for 1 hour 30 minutes on 180°C, stirring half way through.
2. Remove lid after 1 hour to reduce and thicken liquid.
3. Garnish with parsley.
4. Serve with pita bread, yogurt and lemon halves.
Notes
The dish can also be cooked in a slow cooker & makes a large batch.
Refrigerate up to 5 days or freeze up to 3 months.