By Claire Jones
While I understand that the manufacturers of my refrigerator's top shelf jar menagerie would prefer that I consume their products within a certain generous time frame for the sake of liability, surely the expiration dates of fridge condiments are merely gentle suggestions? Right? Right! So, I believe harissa to be a valuable staple in my pantry. Here, it does all the heavy lifting to make some really tasty, easy chickpeas.
Makes 3 to 4 servings
Time: 30 minutes
2 T olive oil
1 large yellow or white onion, chopped
A few cloves of garlic, minced
1 heaping T harissa (more/less to taste)
A wedge of lemon
One 14 oz can chickpeas, drained and rinsed
1 c dried apricots, coarsely chopped
1 cinnamon stick or a big pinch ground cinnamon
One 14 oz can chopped tomato
Cooked grain of your choice - couscous, bulgur, brown rice, etc. A couple slices of nice bread on the side work well, too
Heat oil in a large frying pan on medium high heat. Cook onion and garlic until soft.
Add harissa and stir through until onion and garlic is well coated. After a minute or two, squeeze a wedge of lemon over the pan to deglaze it a bit, scraping all the tasty bits off the bottom of the pan.
Add chickpeas, apricots, cinnamon, tomato, and about a half a can of water. Lower the heat slightly, and simmer for at least 10 minutes, or longer if you want a richer, thicker sauce.
Remove the cinnamon stick if using.
Serve over your grains or bread.
Good condiments include: more harissa!, lemon wedge, yogurt, toasted almond, fresh herbs.
Claire Jones is clearing out the fridge and living without a dishwasher in Devon, UK.