Peppers with Chickpeas and Harissa

Ingredients

• 1 tbsp olive oil
• 1 red pepper
• 1 yellow pepper
• 10 cherry tomatoes
• 2 tsp harissa
• 450g/1lb jar of cooked chickpeas
• salt
• ½ lemon
• handful fresh basil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Deseed the red and yellow peppers and cut them into 2 cm (about ¾ inch) strips. Halve the cherry tomatoes and cut the lemon half into wedges.

2. Drain the jar of chickpeas and rinse them under cold water. Pat them dry on a towel.

3. Heat the olive oil in a large frying pan over medium-high heat until shimmering.

4. Add the pepper strips and a pinch of salt. Cook, stirring often, for 5 minutes until they begin to soften and char in spots.

5. Add the cherry tomatoes and chickpeas and cook for 2 minutes, stirring, until the tomatoes start to split.

6. Stir in the harissa and cook for 1 minute until fragrant and coated evenly.

7. Squeeze in the juice from the lemon wedges and season with more salt to taste.

8. Tear the basil leaves by hand, scatter over the pan and serve warm.