Gorgeous richly spiced tomato harissa sauce with chunky chickpeas and the best bit – gooey caramelised leeks stirred in at the end.
You’ve probably seen that I’m a huge fan of a warm dish served on a bed of creamy hummus or mash and this is one of the best.
I’ve added extra harissa and smoked paprika to the hummus to add extra spice and to intensify the flavour…sprinkle generous amounts on Za’atar over the hummus at the end. Amazing.
This dish would be perfect for sharing at a festive party and with chunks for fresh bread.
Enjoy, love, Niki xxx
Gorgeous richly spiced tomato harissa sauce with chunky chickpeas and the best bit - gooey caramelised leeks stirred in at the end.
Prep time: 15 minutes mins
Cook time: 30 minutes mins
Serves 2-4
5 from 1 vote
Ingredients
For the leeks
- 3 leeks sliced into rings
- 2 tbsp olive oil
For the chickpeas
- 2 tbsp extra virgin olive oil
- 1 red onion sliced
- 3 cloves garlic
- 1 tsp cumin seeds
- 2 tsp smoked paprika
- 1 400 g can chopped tomatoes
- 2 tbsp sundried tomato puree
- 2 tbsp rose harissa
- 400 g can chickpeas rinsed and drained
- 1 tsp sea salt
- Black pepper
- 3 tbsp dill & mint chopped
For the harissa hummus
- 1 can chickpeas drained
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 1 tsp cumin seeds
- 1 tsp smoked paprika
- 1 tbsp rose harissa
- Juice 1/2 lemon
- 1/2 sea salt
- 2 tbsp tahini
Instructions
To cook the leeks
Add the oil to a large pan (with a lid) on a low to medium heat, then add in the leeks and salt. Fry for 15-20 minutes until soft and caramelising.
To make the chickpeas
Add the onion and oil to a pan. Fry for 8-10 minutes until soft.
Now add the spices and garlic and stir to combine, fry for a minute.
Add the rose harissa, tomatoes and water. Simmer un-covered for 30 minutes.
Finally, add in the chickpeas, caramelised leeks, salt, pepper and chopped dill and mint.
Stir to combine and simmer for a minute.
To make the hummus
Add all the ingredients to a food processor and blitz until very smooth and creamy.
To serve
Serve the chickpeas on a bed of the hummus.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Harissa, Chickpeas, Leeks or Hummus
Whole Baked Pumpkin with Harissa Rice, Oh How Wicked!
Chana Masala Mango Naan
Aubergine Zaalouk with Chickpeas and Za’atar Flatbread
Wild Garlic Chickpea Stew with Pesto and Wild Garlic Flatbreads
Braided Olive and Harissa Bread
Discuss this Recipe with Niki
6 Responses
So tasty with just the right amount of kick.
Well done you👍Reply
Thank you! xxx
Reply
This looks beautiful. Can this be frozen? I’m only cooking for one but love to bulk cook if possible! x
Reply
Yes i think so! xx
Reply
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