Ingredients

Steps

• Pour the olive oil into a large frying pan over a medium heat.
• Add sliced red and yellow peppers and soften for 2-3 minutes.
• Add cherry tomatoes and cook for two minutes while squashing them to release juices.
• Mix in the harissa paste.
• Add the chickpeas with their storage water and heat through for 3-4 minutes.
• Season with salt and the juice of half a lemon.
• Add basil leaves at the end to wilt and serve immediately.