There’s something magical about the way Chickpeas soak up bold flavours—and in this dish, they do exactly that. Slow-roasted with smoky Harissa, sweet blistered tomatoes, creamy Hummus, and crunchy pine nuts, this is comfort food with attitude. Rich, warming, and perfect for scooping up with crusty sourdough… this is plant-based cooking at its boldest.
1. Fire up the flavour 2. Roast the veg Roast for 15 minutes until the tomatoes begin to blister and the peppers soften. 3. Build the sauce 4. Back into the oven 5. Brighten it up 6. Plate like a pro Serve immediately with warm sourdough for scooping up every last drop. Optional Għand il-Vegan touch:
Add a pinch of smoked paprika or cumin for an even deeper, earthier finish.
Ingredients
Instructions
Preheat your oven to 200°C.
Place the sliced romano pepper and cherry tomatoes into an ovenproof pan or baking dish. Drizzle with olive oil, season generously, and toss everything together.
Remove from the oven and stir through the harissa, chopped tomatoes, and chickpeas, adding 2–3 tablespoons of the chickpea liquid (aquafaba) for extra body and richness.
Roast for another 25–30 minutes, until the sauce becomes rich, smoky, and slightly jammy around the edges.
Finish with fresh lemon juice and adjust seasoning if needed.
Spoon over the hummus in soft swirls, drizzle with a little harissa oil, then scatter over toasted pine nuts and fresh parsley.Notes
