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Harissa and date spiced chickpeas with nasturtium
1 can chickpeas, drained and rinsed
1 carrot, peeled and finely diced
1/2 cup celery, finely diced
1/2 brown onion, finely diced
1 tomato finely diced
1/2 cup pitted dates, roughly chopped
2 tbsp harissa spice mix (or harissa paste)
1 tbsp tomato paste
1 tsp smoked paprika
1 lemon, juice and zest
1/2 cup parsley, roughly chopped
2 tbsp chives, finely chopped
4 nasturtium flowers and leaves to garnish
1 tsp sugar
salt and pepper to taste
Serving suggestion - serve with a poached egg and toasted sourdough bread
Lightly sauté onion, carrot and celery with olive oil in a large saucepan until soft and translucent
Add tomato paste, harissa spices, smoked paprika, sugar, salt and pepper and continue sautee for 30 seconds
Add chickpeas and tomatoes, stir until warmed through
Remove off heat stir through dates, lemon zest, lemon juice, parsley and chives
Serve with a poached egg and toasted sourdough bread. Garnish with nasturtium flowers and leaves.
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