Stuffed peppers with harissa chickpeas

Ingredients

serves 2

• 2 Romano red peppers
• 2 tbsp olive oil
• 2 tbsp harissa paste
• 1 garlic clove, minced
• ½ red onion, chopped
• 1 400g can chopped tomatoes
• 1 400g can chickpeas, drained and rinsed
• 1 handful of fresh mint
• 1 handful of fresh parsley, chopped
• ¼ tsp sea salt, to taste
• 20g pine nuts, toasted

Directions

1. Preheat the oven to 180°C.
2. Halve the peppers lengthways and discard the seeds. Place on a lined baking tray and drizzle with 1 tbsp olive oil. Bake for 10 mins.
3. Heat a frying pan with 1 tsp olive oil on medium heat. Cook the onion for a few minutes, then add the garlic and cook for one minute. Add the chickpeas and harissa, stirring until coated. Add the tomatoes and cook for another 5 minutes, then stir through the mint, parsley and sea salt. Cook until slightly thickened.
4. Stuff the peppers and bake for another 10-15 min, until golden brown. Sprinkle the stuffed peppers with toasted pine nuts. Serve with a handful of rocket.