The Kitchen Diaries: A Year in the Kitchen
Chickpeas with Harissa, Basil and Ham
Page 153
(1 review)
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A tasty, satisfying one-dish meal. Not at all a fussy recipe. Could be used as a salad to accompany something like grilled meat.
- Aside from the fact that the veggies (tomatoes and eggplant/aubergine) have to roast for an hour, this is actually quite quick to assemble.
- I used home-cooked chickpeas from the freezer rather than canned.
- The dressing had a nice tingle from the harissa, but nothing challenging.
- Could easily do without the ham and make it vegetarian. I cut my proscuitto into squarish bits instead of leaving the slices whole.
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