Chickpea, Red Pepper, & Spinach Salad with Harissa

By Leslie Blythe  , , ,   ,

August 26, 2015

This is a wonderful Moroccan salad with a great depth of flavor. Harissa is what my husband calls the ketchup of north Africa. Harissa is a Tunisian hot chili pepper paste made with roasted red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation. It is also popular in Moroccan cuisine.

  • Prep: 20 mins
  • Cook: 35 mins
  • Yields: 6 Servings

Ingredients

Vinaigrette

1 Tablespoon sherry vinegar

½ Tablespoon Dijon mustard

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 to 4 teaspoons harissa*

3 Tablespoons extra-virgin olive oil

Salad

1 medium red bell pepper

1 medium yellow bell pepper

2 tablespoons olive oil

1 medium eggplant, cut into 1/2-in. cubes

15 ounce can chickpeas (garbanzos), rinsed and drained

¾ teaspoons kosher salt

¾ teaspoons freshly ground black pepper

6 ounces baby spinach

12 large fresh mint leaves, stacked and cut crosswise into thin ribbons

1/3 cup minced red onion, rinsed and drained

Directions

1Preheat broiler.

Vinaigrette

1Whisk vinegar, mustard, salt, pepper, and 2 teaspoons harissa in a bowl. Gradually whisk in olive oil. Taste; add more harissa if you'd like a hotter dressing. Set aside.

Salad

1Put peppers on a baking sheet and broil, turning periodically, until charred on all sides, about 20 minutes. Place peppers in a paper bag about 15 minutes to allow trapped steam to loosen their skins. Remove charred skins, stems, and seeds; cut peppers into 1/2-in. pieces.

2Meanwhile, heat olive oil in a large nonstick frying pan over medium heat. Add eggplant and cook, stirring often, until softened and beginning to color, about 12 minutes. Add chickpeas, 2 tablespoons water, and 3/4 teaspoons each salt and pepper; cook, stirring, to blend flavors, about 3 minutes. Stir in chopped peppers. Remove from heat and let stand until vegetables are warm but not hot.

3In a large bowl, toss spinach, mint, and red onion with half the vinaigrette. Add chickpea mixture, drizzle with additional dressing, and toss again to coat. Season to taste with more salt and pepper.

4*Buy harissa, a north African chile-and-spice paste, in the international section of many supermarkets. Heat level varies greatly from brand to brand, so try a little before using.

Recipe from Sunset.

00:00

0 Reviews

All fields are required to submit a review.

This site uses Akismet to reduce spam. Learn how your comment data is processed.