serves
4
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Stream free On Demand
Chickpeas
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 2 capsicums
- 1 tsp fennel seeds
- 2 tsp dried chilli flakes
- 2 tsp coriander seeds
- 1 tsp ground cumin
- 1 tbsp paprika
- ½ long red chilli, seeded and finely diced
- 5 garlic cloves, crushed
- 2 tbsp tomato paste
- 2 400 g cans chickpeas, drained and rinsed
Standing time: 20 minutes
Instructions
- Preheat the oven to 200˚C.
- Place the capsicums on a naked flame on the stove top or on the barbecue and cook until blackened and blistered all over. Transfer to a bowl, cover tightly with plastic wrap and stand for about 20 minutes.
- Meanwhile, place the whole spices in a dry frying pan and stir over low heat for a few minutes or until fragrant. Transfer to mortar and pestle or spice grinder and pound into a fine powder. Stir in the ground spices.
- Peel and discard the charred skin and seeds from the capsicum. Place the flesh into a food processor or blender with the chilli, garlic, tomato paste and ground spices. Blend until smooth.
- Pat dry the chickpeas with paper towel to remove the excess moisture. Place on a baking tray with half the harissa and toss to combine. Roast for 25 minutes or until crisp.
- Serve as a snack with a cheese board or enjoy on their own.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Chickpeas
