Harissa chickpeas

Ingredients

• 2 capsicums
• 1 tsp fennel seeds
• 2 tsp dried chilli flakes
• 2 tsp coriander seeds
• 1 tsp ground cumin
• 1 tbsp paprika
• ½ long red chilli, seeded and finely diced
• 5 garlic cloves, crushed
• 2 tbsp tomato paste
• 2 400 g cans chickpeas, drained and rinsed

Standing time: 20 minutes

Instructions

1. Preheat the oven to 200˚C.
2. Place the capsicums on a naked flame on the stove top or on the barbecue and cook until blackened and blistered all over. Transfer to a bowl, cover tightly with plastic wrap and stand for about 20 minutes.
3. Meanwhile, place the whole spices in a dry frying pan and stir over low heat for a few minutes or until fragrant. Transfer to mortar and pestle or spice grinder and pound into a fine powder. Stir in the ground spices.
4. Peel and discard the charred skin and seeds from the capsicum. Place the flesh into a food processor or blender with the chilli, garlic, tomato paste and ground spices. Blend until smooth.
5. Pat dry the chickpeas with paper towel to remove the excess moisture. Place on a baking tray with half the harissa and toss to combine. Roast for 25 minutes or until crisp.
6. Serve as a snack with a cheese board or enjoy on their own.

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.