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Harissa Roasted Tomatoes sprinkled with coriander
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5 from 12 votes

Harissa Roasted Tomatoes

These harissa roasted tomatoes are sweet, spicy, soft and juicy - serve with cous cous or wild rice.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dinner
Keyword: chickpeas, coriander, harissa, red pepper, tomatoes, white onion

Ingredients

  • 1 white onion
  • 1 large red pepper
  • 500 grams tomatoes varying sizes and varieties
  • 6 tbsp harissa paste
  • 3 tbsp olive oil
  • 1 tin chickpeas drained
  • salt
  • pepper
  • 1 handful coriander leaves only

Instructions

  • Pre-heat your oven to 200C/400F/Gas mark 6.
  • Thinly slice the white onion and place in the bottom of your roasting tin.
  • Next, de-seed the pepper and cut into large pieces (roughly 1.5 inches in size) then place in the roasting tin on top of the sliced onion.
  • Cut the tomatoes into halves and quarters - it's nice to leave them different sizes as they will then break down at different rates - and add to the roasting tin along with the other vegetables.
  • Mix together the olive oil and harissa then spoon over the tomatoes.
  • Place the roasting tin into the oven and cook for 25 minutes.
  • Add the chickpeas to the roasting tin and give the vegetables a good mix - they should have softened nicely and the tomato juices should be bubbling in the bottom of the tin.
  • Season well with salt and pepper.
  • Place back in the oven and cook for another 10 minutes or until the vegetables are roasted and the chickpeas are hot.
  • Leave to cool slightly before sprinkling with coriander leaves and serving over rice or cous cous.