Page 105 - YC Cooking School

1. Place the chickpeas, lemon juice and olive oil into a saucepan.

2. Heat for 5 minutes so that the mixture is warm.
3. Season with salt and freshly ground pepper to taste.
4. Add the rest of the ingredients and serve immediately.

For the harissa dressing

1. Heat a little olive oil in a pan and gently fry the garlic and chilli, being careful not to
burn it. Take it off the heat once done.
2. Grind the spices together using a pestle and mortar.

3. Add all of the ingredients into a blender, blend until smooth and then season to taste.

© Recipe copyright of Peter Goffe-Wood

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