Photo: Charles Deluvio
Peppers with chickpeas and harissa
9 ingredients
30 min + 10 min
Serves 2
openrecipes
Fire up peppers and chickpeas with spicy harissa paste for a quick, tasty weeknight supper.
Estimated Nutrition (whole recipe, rough)
389
Calories
11g
Protein
17g
Fat
56g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Harissa | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp olive oil
- 1 red pepper
- 1 yellow pepper
- 10 cherry tomatoes
- 2 tsp harissa
- 450g/1lb jar of cooked chickpeas
- salt
- ½ lemon
- handful fresh basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes