The best way to serve these spicy chickpeas is as a quick snack or as part of a mezze with some dips and toasted pitta. They’re also delicious as a side dish for fish or chicken, or on toast as a spicy alternative to baked beans ‐ add a couple of fried or poached eggs for a simple brunch. Great served with a nicely chilled Prosecco!
Serves: 1 – 2
Preparation time: 1 mins
Cooking time: 4 mins
Ingredients:
- 2 tbsp BELAZU extra virgin olive oil
- 1 x 400g can chickpeas, drained and rinsed
- 1 x jar BELAZU Red Pepper and Rose Harissa Sauce
- 75g feta, crumbled
- Handful flat leaf parsley or coriander, roughly torn
Method:
- Tip chickpeas and the jar of BELAZU sauce into a saucepan over a medium‐high heat and heat, stirring occasionally, until heated through and just bubbling.
- Transfer to a serving bowl or plates, scatter over the feta and herbs, drizzle with olive oil and serve.
Recipe by kind permission of Belazu