Harissa Chickpeas with Tahini

Harissa Chickpeas with Tahini

This recipe features harissa chickpeas topped with a creamy tahini drizzle, fresh pomegranate seeds, parsley, and pine nuts. The dish starts by sautéing onion and garlic, then adding tomato paste, harissa paste, chickpeas, and stock cube. Simmer for 10 minutes. For the tahini drizzle, mix tahini, lemon juice, salt, and water until desired consistency. Drizzle over the chickpeas and top with pomegranate seeds, parsley, and pine nuts. Serve with bread for a flavourful and satisfying meal.

Serves: 2

20 minutes

Cook time

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Ingredients

Natalia

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Ingredients:

  • 1 tin of chickpeas
  • 0.5 a red onion
  • 3 cloves of garlic
  • 1 tbsp tomato paste
  • 2 tsp harissa paste
  • 0.25 of a stock cube
  • Salt
  • Pepper
  • 2 tbsp tahini
  • Half a lemon, juiced
  • 2-5 tbsp water
  • Handful of pomegranate seeds
  • Handful of parsley
  • Handful of pine nuts

🔄Natalia Rudin's Suggested Substitutes

Red Onion Yellow Onion or Shallots
Tomato Paste Tomato Sauce or Ketchup
Harissa Paste Sriracha or Chili Paste

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