Spicy, fresh and vibrant. When I saw this dish sitting on my table I could not wait to take a heaping spoonful and test it out. Normally I would taste as I go with creations in the kitchen but somehow this one just felt like I couldn't taste it until it was done. It needed that little bit of time for the flavours to mingle and come together.
You can make it as spicy as you want, the tangy buttermilk manages to balance the spice out well without drowning the brightness.
It took about 10 minutes from start to finish and it's something that I'm sure you are going to want to make again and again.
I was lucky enough to have fresh zucchini from our vegetable garden to use in this lovely little meal in a bowl.
Serves two people as a main dish or four people as a side.
Harissa Chickpeas and Zucchini with Tahine Buttermilk
- 3 medium sized Zucchini
- 1 Tblspn olive oil
- 2 large tablespoons of harissa (you may want to check and see how spicy your harissa is before adding - they do vary in heat)
- 1 large red capsicum/bell pepper roughly chopped
- 1 medium to hot red chili finely chopped
- 2 fat green onions chopped into chunky pieces, use the whole onion, both white and green parts
- 1 large fresh tomato roughly chopped
- 2 fat garlic cloves finely chopped
- 1 can of chickpeas drained
- 2-4 Tblspns parsley roughly chopped
- half a cup of buttermilk
- 1 Tblspn Tahine
- fresh lemon juice
- salt and pepper and ground chili to taste
Make the tahine buttermilk sauce by whisking the tahine in the buttermilk and adding a good squeeze of lemon juice to taste.
In a pan heat your olive oil gently, saute your green onions and bell pepper for a minute or two until beginning to wilt and cook through.
Add in your finely chopped chili and garlic, cook for another minute or so.
Add in your zucchinni and cook until just tender, don't overcook this, you still want it to have some bite to it. The photo above shows the dish just before it was served the zucchini are still nice and green and firm, not wilted and falling apart.
Add in your Harissa and tomato along with the chickpeas and heat through stirring gently to break up the tomato and coat the vegetables in harissa. Try not to crush the chickpeas but mix through softly.
When aromatic and heated add salt and pepper to taste. Transfer to a serving bowl, top with the chopped parsley, drizzle a little of the sauce over and finally dust with ground chilli.
Serve the remaining sauce alongside and top with a wedge of lemon.