Waitrose and Partners
Harissa chickpeas, courgettes, preserved lemon & parsley

Harissa chickpeas, courgettes, preserved lemon & parsley

This delicious chickpea salad is packed with flavour. The tangy preserved lemons and floral and smoky harissa paste add a great flavour kick. Best enjoyed alongside seeded flatbreads. 

4 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Ingredients

  • 4 tbsp low fat Greek style yogurt
  • 1 tbsp Cooks' Ingredients Ruby Rose Harissa Paste, plus 1 tsp
  • 400g can Duchy Organic Chickpeas, drained
  • 2 x 40g small Belazu Beldi Preserved Lemons, halved, pulp removed, skins roughly chopped, plus 1 tsp juice from the jar
  • 2 courgettes, cut into 7cm batons
  • 1 tsp ground cumin
  • 25g pack flat leaf parsley, roughly chopped
  • 2 Deli Kitchen Seeded Flatbread Thins, toasted, to serve

Method

  1. Put the yogurt and 1 tbsp harissa into a large bowl, season and mix. Add the chickpeas and set aside. In a small bowl, mix 1 tsp harissa, 1 tsp oil and 1 tsp juice from the lemon jar to make a dressing.

  2. Add 2 tsp oil to a pan, then the courgettes. Fry for 5-7 minutes or until golden and just tender. Tip in the cumin and cook for 30 seconds till fragrant.

  3. Fold the preserved lemon skins and parsley into the courgettes and check the seasoning. Tip the chickpeas onto a platter, mound the courgettes on top, then drizzle with the tangy harissa dressing. Serve with the flatbreads.

Cook’s tip

For something different, roast a 400g pack of Mediterranean roasting vegetables instead. Add the cumin with 5 minutes cooking time to go, then finish with lemon and parsley.  

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,675kJ/ 400kcals

Fat

14g

Saturated Fat

2.3g

Carbohydrates

43g

Sugars

7.3g

Fibre

11g

Protein

18g

Salt

1.7g

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4 out of 5 stars1 rating