Harissa Braised Chickpeas With Feta Recipes
MAIN DISH CHICKPEAS WITH HARISSA
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.
Provided by Zurie
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- If using canned chickpeas, drain in a sieve and rinse briefly under cold water.
- In a pot over medium heat, add the olive oil, garlic and harissa paste, and cook for 2 minutes.
- Add the coconut milk and chickpeas, then leave to simmer gently for 10 minutes until fragrant.
- Just before serving, add the cherry tomatoes and cilantro (coriander leaves).
- Season to taste, and serve as suggested. Also delicious served with a tomato and onion salad, or with sliced mango.
Nutrition Facts : Calories 523.2, Fat 27.6, SaturatedFat 17.5, Sodium 651.5, Carbohydrate 62.3, Fiber 13.4, Sugar 8.2, Protein 13.6
ROASTED CHICKEN BREASTS WITH HARISSA CHICKPEAS
Harissa paste, the Tunisian hot chile condiment, is a super versatile pantry item. Keep it on hand for creating quick weeknight sauces that pack a punch. Here, store-bought harissa is reinforced with sautéed onion and garlic, then brightened with lemony coriander and fresh parsley. Mashed chickpeas add texture and balance out the spicy, tangy sauce. Couscous and orzo are simple sides to serve with this meal; if you have extra time, roasted squash or steamed cauliflower are also great accompaniments. Leftover harissa sauce makes a great topping for roasted cod or salmon, or use it as a warm vinaigrette to dress up a simple green salad. If you'd like, you can use boneless breasts or thighs, but keep on eye on them. They'll be cooked through in 20 to 30 minutes.
Provided by Kay Chun
Categories dinner, easy, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees. On a rimmed baking sheet, combine the chicken and 2 tablespoons oil. Season with salt and pepper and toss to coat. Arrange the chicken in an even layer, skin side up, and roast until golden and cooked through, 30 to 40 minutes, depending on the size of the chicken breasts. Transfer to a cutting board and let rest for 10 minutes. Carve the breast off off the bone, then slice to serve. Discard bones or reserve for making chicken stock.
- While the chicken rests, heat 2 tablespoons oil in a small saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 minutes. Stir in the harissa and coriander and cook until very fragrant and dark red, about 2 minutes. Add half the chickpeas and lightly mash them using a fork, the back of a spoon or a potato masher. Stir in the lemon juice and parsley along with the remaining chickpeas, 2 tablespoons oil, and 1/4 cup water. Season with salt and pepper.
- Serve the chicken topped with the sauce.
Nutrition Facts : @context http, Calories 840, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 50 grams, Fiber 8 grams, Protein 68 grams, SaturatedFat 11 grams, Sodium 1058 milligrams, Sugar 6 grams, TransFat 0 grams
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