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
  • olive oil
  • 1 tsp sugar
  • salt and pepper to taste
  • Serving suggestion - serve with a poached egg and toasted sourdough bread
  1. Lightly sauté onion, carrot and celery with olive oil in a large saucepan until soft and translucent
  2. Add tomato paste, harissa spices, smoked paprika, sugar, salt and pepper and continue sautee for 30 seconds
  3. Add chickpeas and tomatoes, stir until warmed through
  4. Remove off heat stir through dates, lemon zest, lemon juice, parsley and chives
  5. Serve with a poached egg and toasted sourdough bread. Garnish with nasturtium flowers and leaves.
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