Roasted Pepper & Tomato Pasta
Sweet roasted peppers and tomatoes clinging to every ribbon.
← BACK TO ALL RECIPESRECIPE R06 / The Main TableLET'S MAKE IT ↘
Harissa Chickpea Skillet.
A warm skillet of chickpeas, greens and gentle fire.
PREP10MIN
COOK20MIN
YIELD4PEOPLE
THE FINISHED PLATE / R06THE RECIPE / R06LET'S GET
LET'S GET
INTO IT.
Everything you need, in the order you'll use it. Follow along at your own pace.
✳ MADE TO
BE MADE
BE MADE
01 / GET IT TOGETHER
Ingredients
MAKES
0 / 10 ingredients checked
02 / LET'S COOK
5 STEPS / APPROX 30 MINThe Method
- 01
Heat oil in a deep skillet and soften the diced onion for 5 minutes.
- 02
Add minced garlic and harissa; stir for 30–60 seconds until fragrant without burning.
- 03
Add chopped tomatoes, drained chickpeas and water. Simmer gently for 10–12 minutes until the sauce thickens.
- 04
Fold in spinach in batches until wilted, about 2 minutes. Taste before adding more salt; harissa varies in salt and heat.
- 05
Serve from the skillet placed on a heat-safe trivet.
A NOTE FROM THE KITCHEN
Harissa heat and allergens vary by product. The skillet handle may be hot.
Editorial recipe draft. Times and quantities have not been kitchen-tested.
IN THE MAKING / R06THE GOOD
THE GOOD
PART IS
MAKING IT.
Equipment: Deep skillet, wooden spoon.
BACK TO THE METHODKEEP COOKING
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