Written for one request, published for everyone
Harissa Chickpeas with Spinach and Warm Flatbread
Tinned chickpeas simmered with harissa and blistered tomatoes, wilted spinach folded through, eaten with a pan-warmed flatbread.
- Total
- 14 min
- Hands on
- 11 min
- Serves
- 1
- Method
- hob
- Cuisine
- North African
Per serving · estimated
- Energy
- 810 kcal
- Protein
- 35 g
- Fat
- 30 g
- Carbs
- 99 g
Method
Step 1 of 10
Drain and rinse the chickpeas.
chickpeas
Step 2 of 10
Halve the cherry tomatoes and mince the garlic.
cherry tomatoes
garlic
Step 3 of 10
Heat the olive oil in a frying pan over medium-high heat.
olive oil
Step 4 of 10
Add the garlic and cook for 30 seconds until pale gold.
- garlic
What ‘ready’ looks like Step 5 of 10
Add the tomatoes and cook for 3 minutes until the skins split and juices run.
- cherry tomatoes
What ‘ready’ looks like Step 6 of 10
Stir in the harissa and chickpeas with a splash of water and simmer for 4 minutes.
harissa paste- chickpeas
Step 7 of 10
Fold in the spinach a handful at a time until wilted, about 1 minute.
baby spinach
Step 8 of 10
Season with salt and squeeze over the lemon.
salt
lemon
Step 9 of 10
Warm the flatbread in a dry pan for 30 seconds a side.
flatbread
Step 10 of 10
Spoon the chickpeas into a bowl, top with the yoghurt and serve with the flatbread.
natural yoghurt- flatbread
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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.