Use whatever brand of tomatoes you prefer but a good deep red selection of tomatoes makes for an impressive dish with depth of flavour. What’s more, you can also serve this recipe with wraps to make an ideal vehicle for filling with tasty, seasonal, grilled vegetables or even leftover sliced feta or halloumi.

Preparation time 15 minutes
Cooking time
50 mins
Serves 3-4
Gluten-free | Vegetarian | Vegan

  • 2 x 400 grams tin tomatoes
  • 150 grams of piquillo peppers with onions (tin/jar)
  • 100 ml Azada Olive Oil & Basil
  • 2 tablespoon port
  • 1 teaspoon roasted cumin seeds
  • 400 grams (1 tin) of chickpeas
  • 1 teaspoon harissa paste
  • A small handful of basil leaves
  • Freshly ground sea salt and black pepper, season to taste

Preheat the oven to 180°C (fan) / 200°C  (conventional) / Gas mark 5 / 375°F. In a terracotta baking dish, add half of Azada’s Olive Oil and Basil, port, roasted cumin seeds, sea salt and pepper. Mix well and add the tomatoes and piquillo peppers with onions. Roast for about 30-40 minutes until infused and bubbling with the sides sticking to the edge. Carefully pour the tomatoes and piquillo pepper from the baking dish into a large saucepan. Drain and rinse the chickpeas and mix with the tomatoes and piquillo peppers. Stir in the remaining Azada Olive Oil and Basil, harissa and leave to simmer over medium-high heat for 5-10 minutes, until it’s piping hot-steamy. Fold in the basil leaves and transfer to a serving dish. Serve with warm bread and enjoy as a tasty lunchtime treat.

Chef’s Tip

The filling is super versatile, if you fancy a little more warmth to compliment the harissa, replace the olive oil and basil for chilli.

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