Harissa Chickpeas + Quinoa Bowl

Finely slice half of the red onion, then add it to a bowl with the juice from half of the lemon and a pinch of salt. Mix well, then leave to one side to pickle.

Rinse the quinoa under cold water, then add it to a saucepan with the cold water. Bring it to a boil, then lower the heat and simmer with the lid off for 15-18 minutes or until the quinoa is cooked. Then cover the saucepan with a lid and leave to one side for 5 minutes.

Meanwhile, finely chop the remaining half of the red onion. Then add a small splash of olive oil to a large frying pan or a casserole pot on a medium heat. Stir in the finely chopped red onion and garlic, and cook for 5 minutes or until they begin to brown.

Next stir in the harissa paste and cook for a minute.

Now add the chopped tomatoes, then fill a quarter of the empty tin with water and swirl it around to collect any leftover tomato juices, before pouring the water into the pot, followed by the chickpeas and a pinch of salt. Stir well, then cook for 15-20 minutes.

Meanwhile, combine the yoghurt and tahini in a bowl, along with the juice from the remaining half of the lemon and pinches of salt and pepper. If necessary, add a splash of water to loosen the dressing until it’s smooth and runny.

When you’re ready to build the bowls, add the quinoa, followed by the pickled red onion, cucumber, rocket, harissa chickpeas and drizzle over the tahini yoghurt.