Main Dish Chickpeas With Harissa - cooking recipe

Ingredients

2 tablespoons olive oil
2 garlic cloves, chopped, crushed
4 tablespoons harissa
14 ounces coconut milk (1 tin, 400 ml)
28 ounces chickpeas (recipe calls for 2 tins of 400 g each)
3 1/2 ounces cherry tomatoes, halved
1 ounce cilantro, finely chopped (30 g coriander leaves)
To serve
couscous or naan bread
4 -8 limes, quarters
sea salt & freshly ground black pepper

Preparation

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.