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22p/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the yogurt and 1 tbsp harissa into a large bowl, season and mix. Add the chickpeas and set aside. In a small bowl, mix 1 tsp harissa, 1 tsp oil and 1 tsp juice from the lemon jar to make a dressing.
Add 2 tsp oil to a pan, then the courgettes. Fry for 5-7 minutes or until golden and just tender. Tip in the cumin and cook for 30 seconds till fragrant.
Fold the preserved lemon skins and parsley into the courgettes and check the seasoning. Tip the chickpeas onto a platter, mound the courgettes on top, then drizzle with the tangy harissa dressing. Serve with the flatbreads.
For something different, roast a 400g pack of Mediterranean roasting vegetables instead. Add the cumin with 5 minutes cooking time to go, then finish with lemon and parsley.
Typical values per serving when made using specific products in recipe
Energy | 1,675kJ/ 400kcals |
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Fat | 14g |
Saturated Fat | 2.3g |
Carbohydrates | 43g |
Sugars | 7.3g |
Fibre | 11g |
Protein | 18g |
Salt | 1.7g |
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