Rose Harissa Chickpeas and Spinach

Chickpeas are a theme in my blog posts. Partly because they are tasty, healthy and packed full of protein to support my coeliac and vegan diet. This dish cooks chickpeas with a beautiful rose harissa paste and some lovely vegetables. It’s a meal I first had at my friend’s house and I love to recreate it at home.

Rose Harissa Chickpeas and Vegetables

Start by preparing your chickpeas. I use dried chickpeas so I soak and precook them until they are ready. Alternatively you can use ready to eat canned chickpeas.

Finely chop an onion (red or white) and add the onion to a large pan with a little olive oil. Saute until the onion is softened. Add finely chopped red pepper and continue to cook.

Once the pepper is starting to soften also add the chickpeas, cherry tomatoes (halved or quartered) and a tablespoon of rose harissa paste.

The rose harissa paste I’ve used is by Belazu and is suitable for vegans and coeliacs.

I also add a tablespoon of tomato puree. Keep the heat high for 10 minutes of cooking before turning down the heat and simmering for a 30 – 45 minutes so the vegetables cook slowly and take on the flavours.

When the chickpea stew is looking well cooked and there is little liquid left add chopped spinach and stir through to wilt.

I like to serve this with a dollop of coconut based yoghurt or humous and a gluten free pitta.

Chickpeas on toast (gluten and dairy free always!)

This is one of my absolute all time favourite midweek recipes – simple and straightforward with a balanced and healthy range of ingredients. The toast gives a good carby base to fill you up after a busy day and the vegetables are brilliant and tasty. Do please be aware whilst dairy free the gluten, wheat and dairy free bread I’m using does contain egg, meaning unlike other posts this meal isn’t vegan.

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Start by heating a teaspoon of olive oil in a large pan, add half a chopped white onion. I actually really like onion so I’m going to leave the onion fairly roughly chopped but I am going to cook it alongside a clove of very finely chopped garlic.

Chop a courgette, again I chop this roughly so the pieces are a little larger than a chickpea and add to the onion and garlic when softened and slightly cooked. At this point I also add a little dried rosemary to give the mix an aromatic hit.

Drain and dry a tin of chickpeas (quickest and easiest midweek chickpea hit is to use the ready cooked option) and add to the pan with the other veg and oil. Keep on a high heat t sauté through. As a lactose intolerant, coeliac, vegetarian with additional allergies chickpeas are a key staple of my diet. They bring high levels of protein, fibre and minerals including iron to my diet.

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Whilst the vegetable and chickpeas are sautéing toast the gluten free bread. I’m using Burgen soya and linseed bread as it is gluten, wheat and dairy free. It is also tasty and fortified with additional omega 3 to boost my joint health which I think is a great idea as osteoporosis can go alongside coeliac disease – thanks Burgen!

Once toasted lay fresh spinach leaves across the top of the toast and then top with the chickpea and vegetable mix. The spinach will wilt down with the heat and adds extra taste to the meal.

Serve and eat warm, hope you enjoy my favourite lazy dinner!

You can check out the gluten, wheat and dairy free breads from Burgen here – http://www.burgenbread.com/glutenfree/soya-linseed/