Main Dish Chickpeas With Harissa

• 2 tablespoons olive oil
• 2 garlic cloves, chopped, crushed
• 4 tablespoons harissa
• 14 ounces coconut milk (1 tin, 400 ml)
• 28 ounces chickpeas (recipe calls for 2 tins of 400 g each)
• 3 1/2 ounces cherry tomatoes, halved
• 1 ounce cilantro, finely chopped (30 g coriander leaves)
• To serve
• couscous or naan bread
• 4 -8 limes, quarters
• sea salt & freshly ground black pepper

1. If using canned chickpeas, drain in a sieve and rinse briefly under cold water.
2. In a pot over medium heat, add the olive oil, garlic and harissa paste, and cook for 2 minutes.
3. Add the coconut milk and chickpeas, then leave to simmer gently for 10 minutes until fragrant.
4. Just before serving, add the cherry tomatoes and cilantro (coriander leaves).
5. Season to taste, and serve as suggested. Also delicious served with a tomato and onion salad, or with sliced mango.

olive oil, garlic, harissa, coconut milk, chickpeas, cherry tomatoes, cilantro, couscous, quarters, salt

Taken from www.food.com/recipe/main-dish-chickpeas-with-harissa-309034 (may not work)