Recipe from Abigail Donnelly in "Taste", our favourite food magazine. She says of chickpeas: " ...a brilliant source of almost fatfree, quality protein, packed with cholesterol-lowering fibre, and helps prevent blood sugar levels from skyrocketing after a meal, which should make them a diabetic's best friend". They also contain scarce trace minerals, and in their case it's okay to use the canned variety, as chickpeas need a long cooking time. But rinse the canned variety before use to get rid of excess salt. Harissa paste is a North African paste seasoning available from delis or good supermarkets.

Ingredients

4 serv.

olive oil↗2 tablespoons
garlic cloves, chopped, crushed↗2
harissa↗4 tablespoons
coconut milk (1 tin, 400 ml)14 ounces
chickpeas (recipe calls for 2 tins of 400 g each)↗28 ounces
cherry tomatoes, halved↗3 1⁄2 ounces
cilantro, finely chopped (30 g coriander leaves)↗1 ounce
To serve
couscous or naan bread↗
limes, quarters↗4 -8
sea salt & freshly ground black pepper

Step-by-step instructions

1
If using canned chickpeas, drain in a sieve and rinse briefly under cold water.
2
In a pot over medium heat, add the olive oil, garlic and harissa paste, and cook for 2 minutes.
3
Add the coconut milk and chickpeas, then leave to simmer gently for 10 minutes until fragrant.
4
Just before serving, add the cherry tomatoes and cilantro (coriander leaves).
5
Season to taste, and serve as suggested. Also delicious served with a tomato and onion salad, or with sliced mango.

Source: food.com

Original recipe ↗

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