Harissa Tomato Chickpeas with Whipped Lemon Tahini

Saucy, creamy, a little spicy, and SO good This is one of my saucy bean recipes - the kind of thing that’s just as brilliant piled onto sourdough for lunch as it is served up in a big bowl for dinner. Harissa and sun-dried tomato purée cooked properly in the oil first (don’t skip this bit, it’s what makes everything deep and rich), then tinned tomatoes and chickpeas simmered down until thick, glossy, and properly saucy. The whipped lemon tahini is the part people always ask about - it looks completely wrong halfway through whisking, seized up and grainy, and then suddenly turns pale, smooth and beautifully creamy. Trust the process. And with around 20g protein and 16g fibre per serving, this is every bit as satisfying as it is delicious - one you’ll come back to again and again. Full recipe below 👇

Ingredients

Method

Nutrition

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Step 1

Heat the olive oil in a wide frying pan. Add the onion with a pinch of salt and cook gently for 8–10 minutes until really soft and starting to caramelise. Add the garlic and cook for another minute.

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For

2

M

I

For the harissa chickpeas

2

tbsp

Extra virgin olive oil

1

Red onion, finely sliced

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Per Serving

Protein

20g

Fibre

16g

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Notes

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