Harissa Chickpea Flatbreads

Harissa Chickpea Flatbreads

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, June 16, 2019.
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Ingredients

Pickled Onion

  • 1 red onion
  • 4 Tbsp vinegar

Harissa chickpeas

  • 1 brown onion
  • 2 cans chickpeas
  • 3 cloves garlic, minced
  • 2 Tbsp harissa
  • 1 pack chickpea spices
  • 1 cup water
  • Juice of 1 lemon
  • 1 pack coriander
  • 1 pack wholemeal pita breads

Salad

  • 2 carrots
  • 4 radishes
  • 1 bunch mint
  • 1/2 pack baby kale

Hummunaise

  • 1 pack hummus
  • 3 Tbsp mayonnaise

Steps

  1. Pickled onion Preheat oven to 200°C. Thinly slice red onion. Toss in a bowl with vinegar and a pinch of salt. Set aside for 10 minutes, until softened.
  2. Cook onion Finely dice brown onion and drain and rinse chickpeas. Heat a drizzle of oil in a fry-pan on medium-high heat. Add brown onion and cook for 3-4 minutes, until softened.
  3. Cook chickpeas Add garlic, harissa and chickpea spices and cook and further 1 minute until fragrant. Add chickpeas and water measure and cook for 10 minutes, until reduced. Chop coriander, stir through lemon juice and coriander, season to taste.
  4. Warm pitas and make salad Place pitas on an oven tray and warm for 3-4 minutes. Peel carrots into ribbons; thinly slice radishes; roughly chop mint. Toss in a bowl with kale and a drizzle of oil and vinegar.
  5. Make hummunaise Combine hummus and mayonnaise.
  6. Serve pitas topped with hummunaise, chickpeas and salad.

Nutritional Information

Energy 2722 kj
651 kcal
Protein 24.2g
Carbohydrate 94.0g
Fat 18.5g