“I’m having friends over for dinner and I have no idea what to make! One is vegetarian and the other isn’t and I want it all organic and I just don’t know what to do!”

“Here’s what you do: sauté some onions and add tomatoes and chickpeas and seasonings and then serve it over rice.”

“Okay. I think I can do that.”

“Oh, and add some roasted and salted almonds and sharp cheese on top too.”

“Uh, this is getting to be too much for me.”

“I’ll do it!” PICK ME, PICK ME, PICK ME!!!

And here we have it: Harissa Spiced Chickpeas. It’s the perfect easy weeknight dinner or a special occasion dinner for a few friends. Serve over rice. Yummy!

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Harissa Spiced Chickpeas

1 Tbs. olive oil
1 small onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
lots of sea salt and pepper
2 tsp. Harissa spice mix
28 oz. canned, diced tomatoes
2 15 oz. cans chickpeas, drained
4 oz. Parmesan, shaved
4 oz. almonds, toasted and salted
fresh parsley

Heat the oil over low heat. Add the onions and sauté until beginning to brown. Season generously with salt and pepper and then add the carrots and celery. Cover, stirring, occasionally, until soft.
Add the canned tomatoes, chickpeas, and Harissa.
Stir well and bring to a boil.
Reduce to a simmer and cook 3-5 minutes more.

Serve over Basmati or Jasmine rice, topped with toasted or roasted almonds, sharp cheese, and fresh parsley.