Maison Cupcake

The Sweet Life At Home

  • Home
  • About
  • Recipes
  • Journal
    • Classes and Events
  • Misc
    • Oui Love France
    • Love The Stow
    • Party Food Ideas
    • Family Food Ideas
Home » Harissa chick peas

Harissa chick peas

May 17, 2011 by Sarah / Maison Cupcake


Harissa with chick peas salad

Following on from yesterday’s review of Weight Watchers’ Seriously Satisfying, here is a dish from the book.

Although I naturally took some interest in the puddings, it’s actually a spicy salad dish which I’m sharing.

Harissa Chick Peas appealed to me as it was more “worldly” than recipes I’ve usually seen in Weight Watchers’ books. As I said yesterday, there were several stand out dishes in this title with an international flavour.

I made a couple of changes to the printed recipe; I had half a tin of butter beans sitting in the fridge so did a mix of these with chick peas and I used oh so naughty 2% fat Greek yogurt instead of 0% as stated. But you won’t tell anyone will you?

Harissa is a north African paste made from chilli, tomato and paprika, you often find it in the world foods aisles of supermarkets. This makes a simple lunch that could be served warm or cold.

This dish took less than 15 minutes to make and in larger quantities it would be suitable for parties.

If making again I would add maybe some tumeric and cumin to give more depth – although possibly another brand of harissa might have been more rounded.

I used 1 teaspoon less than stated here but still found it very firey – this warning comes from someone who likes hot stuff!

So share with me folks – do you like hot stuff? Tell me what else I can do with my left over harissa?


Harissa Chick Pea Salad

Serves 2, takes 15 minutes

 

11 Propoints values per recipe

Ingredients:

low fat cooking spray

1 red onion, sliced thinly

1 courgette, diced

4 teaspoons of harissa

400g can of chick peas, drained

4 tablespoons of 0% fat Greek yogurt

To serve:

Little gem leaves

3 radishes, quartered

1/2 cucumber, cut into ribbons

Directions:

1. Spray a non stick frying pan with the cooking spray and heat until hot. Add the onion and courgette and cook for 5 minutes until softened. You may need to add a splash of water if they start to stick. Add the harissa and cook for another 2-3 minutes. Remove from the heat.

2. Stir in the chick peas and yogurt.

3. Serve the chick pea mixture with the salad leaves, radishes and cucumber on the side.

 

Reproduced with permission from Seriously Satisfying by Weight Watchers. Published in paperback by Simon & Schuster, available in Weight Watchers meetings. You can also get it from Amazon.

Filed Under: Party Food Ideas Tagged With: Packed Lunches, vegetarian

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
Read More/Contact

« Weight Watchers’ Seriously Satisfying book
Gwyneth Paltrow’s Notes From My Kitchen Table »

Comments

  1. Helen @ says

    May 17, 2011 at 8:57 am

    Looks a lovely dish Sarah – I imagine you could use any beans in it.

    I would add spinach to the salad too. 4 tsp is a lot of harissa.

    Somewhere on my blog is a recipe for a spicy lentil salad using harissa. delicious.

  2. Mama Syder says

    May 17, 2011 at 1:04 pm

    Looks Yummy! I started weight watchers last week so I will be trying this!

  3. Pudding Pie Lane says

    May 17, 2011 at 2:25 pm

    I don’t usually buy the weight watchers stuff in the supermarkets as I don’t think it’s ‘real food’ (I know, I’m terrible :S) but this looks pretty real, and pretty yummy too!

  4. melissa says

    May 17, 2011 at 4:46 pm

    Ooh! This recipe is SO me, and I’ve got all the ingredients at home already! Score! I know what my lunch will be on Thursday… thanks!

  5. A trifle rushed says

    May 18, 2011 at 9:38 pm

    We can’t survive without harissa in our household! I always have a jar of Rose Harissa in the fridge, it is just fab.
    I’m going to try these chick peas tomorrow! Thanks Sarah, regards Jude x

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
Read More/Contact

Follow Sarah / Maison Cupcake

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

© 2009-2023 Sarah Trivuncic

All content copyright of site owner
Sarah Trivuncic except where otherwise stated. All rights reserved. Neither images or text may be reproduced without permission. Privacy / Disclosure

Archives

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT