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Spicy Chickpea and Roast Courgette

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Ingredients

Adjust Servings:
2 courgette
400g tin chickpeas
80g buckwheat
1 green bell pepper
1 lemon juice
3 teaspoons harissa
2 cloves garlic

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Spicy Chickpea and Roast Courgette

Features:
    • 20
    • Serves 2
    • Easy

    Ingredients

    Directions

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    This quick and easy meal is bursting with summer flavours. Great as a side dish to a BBQ or as a main.

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    Steps

    1
    Done

    Preheat the oven to 180C. Chop the courgettes into bit sized pieces. Drizzle with olive oil, sprinkle with salt and pepper and roast for 20 minutes, turning half way through.

    2
    Done

    Add the buckwheat to a pan, cover with water and bring to the boil. Cover and simmer for 10 minutes.

    3
    Done

    Meanwhile, add some olive oil to a pan on a medium heat. Mince the garlic cloves and add to the pan. Chop the pepper and add it to the garlic. Fry until the pepper softens.

    4
    Done

    Drain the chickpeas and add to the pan along with the harissa and juice of a lemon.

    5
    Done

    Drain the buckwheat and add to the pan with the chickpeas. Take the courgette out of the oven, they should be just turning golden, this will give a lovely caramel taste. Add them to the pan with the other ingredients and mix everything. Server immediately while still warm, with lemon wedges if you like an extra bit of zing!

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