Al'Fez Recipes
Warm Chickpea Salad with Harissa & Preserved Lemons
Ingredients
400g Can of chickpeas
5 tsp of Al’Fez Harissa
1 Clove of garlic, crushed
2 tbsp of sundried tomatoes
½ Red onion
½ Yellow pepper
Handful of coriander
Method
Boil the chickpeas in water for 10 minutes. Dice pepper and onions. Stir fry garlic in oil, add peppers and onions and cook over a medium heat for ten minutes. Remove from heat. Dice the sundried tomatoes and preserved lemon, drain the chickpeas. Mix the Harissa, lemon, sundried tomatoes, stir-fry vegetables and the chickpeas. Garnish with coriander and serve.
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