THIS week’s dishes are popping with colour and will look great on any dinner table. Not only are they a feast for the eyes, but they are bursting with amazing flavours too.
It’s always good to switch up your diet and incorporate some meat-free days, so this week it’s all about the power of vegetables. My chickpeas with tomatoes and harissa dish combines classic flavours with a hot and spicy kick, while the carrot and lentil soup recipe will show you how even the simplest dish can pack a real flavour punch.
CHICKPEAS WITH TOMATOES AND HARISSA
Serves 4
800g tomatoes, washed and halved
500g red peppers, halved and deseeded
100ml olive oil
3 tbsp red wine vinegar
2 cans of 40g chickpeas, washed
2 lemons, juice and segments only (no skin)
1 tsp harissa paste
Handful of basil leaves, picked from stalks and fresh
Method:
Preheat the oven to 200C. Chop all of the tomatoes in half and place in an oven-proof dish. Deseed the peppers, cut into long strips and place on top of the tomatoes. Cover with half of the olive oil, sea salt and fresh ground black pepper. Place in the oven and cook for up to 60 minutes until the tomatoes are soft and juicy and the peppers are tender.
Next, move the tomatoes and peppers to a saucepan and add in the chickpeas. Mix thoroughly, adding in the lemon juice, harissa paste and the lemon pulp. Put on a moderate heat and add in the remaining olive oil. Cook gently for 10 minutes until bubbling. Season to taste with freshly ground black pepper and sea salt. Add in the basil leaves and serve.
CARROT AND LENTIL SOUP
(Serves 4)
3 tbsp butter
1 red onion
1 garlic clove
2 tbsp tomato puree
500g carrots
250g red lentils
1.5l chicken stock
125ml crème fraiche
Fresh coriander leaves
Method:
Heat the butter in heavy saucepan on high heat. Chop the red onion and garlic finely and add to butter once it starts to bubble. Cook for five minutes. Grate the carrots and rinse and drain the red lentils and place these in a pot with the chicken stock. Bring to the boil, then simmer for 40 minutes until the lentils are soft. Remove from heat and blend until smooth. Return to low heat and add a dollop of crème fraiche. Sprinkle with finely chopped coriander leaves and serve.
