Chunky Harissa Chickpea and Roasted Pepper Minestrone

  • 4 servings
  • 25 minutes to prepare
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Ingredients

  • 1 Red pepper
  • 1 Yellow pepper
  • 1 Green pepper
  • 8 Cherry tomatoes, cut in half
  • 50ml Extra virgin olive oil
  • 1 Red onion, diced
  • 1 Small celery stick, diced
  • 1 Small carrot, diced
  • 3 Garlic cloves, crushed
  • 400g Tin chickpeas
  • 100g Tomato passata
  • 25g Rose harissa
  • 1 Small handful of chopped parsley
  • 25g Parmesan, grated
  • 1 tbsp Balsamic vinegar
  • Salt and pepper to taste

Instructions

Method 

  1. Preheat the oven to 200°C/180°C Fan/392°F/Gas Mark 5. 
  2. Roast the whole red, yellow and green peppers, and tomatoes for 15 minutes until soft, remove the seeds and dice. 
  3. Whilst the peppers are roasting, gently fry the diced onion, celery, carrot and crushed garlic in olive oil for 10 minutes. 
  4. Add the chickpeas, tomato passata and rose harissa and simmer for 15 minutes. 
  5. Add the diced roasted peppers, herbs and season to taste. 
  6. Finish with a drizzle of balsamic and the freshly grated Parmesan. 
  7. Perfect as a jacket potato topping or wrap filling.
     

Chef’s Tip 

Keep any leftover parmesan rinds in the freezer and add one to this minestrone, soup or a sauce to add more intensity and umami flavour.