Smashed chickpea & green harissa toasts
Prep
5 mins
Cook
10 mins
Servings
2
Difficulty
Easy
This is honestly my go to when I need something quick and satisfying. Smashed chickpeas on crispy sourdough with punchy green harissa takes just fifteen minutes from start to finish, which makes it perfect for busy weeknights. The chickpeas are packed with fibre and protein, so you actually feel full despite how light it tastes. I love that it costs almost nothing to make and uses simple pantry staples, yet tastes like you've made a real effort. The combination of cumin, garlic, and fresh coriander with that bright harissa is honestly addictive, and toasting the bread gives it the perfect contrast to the creamy chickpea mixture.
Ella x
Ingredients
- 1 tbspolive oil
- 1shallots(shallot, finely chopped)
- 1 clove/sgarlic clove(garlic, finely chopped)
- ½ tspcumin seeds
- 2classic vine tomatoes(roughly chopped)
- 400 gramschickpeas(drained and rinsed)
- 4 slice/sno.1 seeded sourdough bread
- 4 tspottolenghi green harissa(Paste)
- 1 tspwhite wine vinegar(white wine or cider vinegar)
- 25 gramscoriander
Detail level
Instructions
- 1
Heat the oil in a saucepan and fry the shallot, garlic and cumin seeds for 3-4 minutes until softened. Add the tomatoes and chickpeas, then cover and simmer for 5 minutes more.
- 2
Meanwhile, toast the bread, then spread the harissa paste over it.
- 3
Add the vinegar to the chickpeas and, using a potato masher, lightly crush them into the pan juices. Check the seasoning, roughly chop about 1 tbsp coriander leaves, then stir into the pan.
- 4
Spoon the chickpeas over the toast and serve, scattered with more chopped coriander.
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